Name: Mushroom Tart
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: Tomato Dressing, Spicy Tomato Dressing Watercress and Herb Dressing Mustard Dressing or Hazelnut Dressing; 4 large onions, sliced; Squeeze of lemon juice; 1 teaspoon very finely chopped shallot (optional); 4 plum or salad tomatoes, sliced and ends discarded; 50 g (2 oz) unsalted butter; 8 slices of Gruyère or 100 g (4 oz) Cheddar, grated; Freshly ground black pepper; 1 large garlic clove, crushed; 1 teaspoon chopped fresh parsley (optional); 4 teaspoons Garlic Butter; 4 large flat mushrooms, cleaned and stalks removed; Salt and freshly ground black pepper; 2-3 tablespoons water; A pinch of demerara sugar (optional)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Open Rhodes Around Britain

By Gary Rhodes

Published 1996

About

This must be the only tart recipe without pastry! The mushrooms themselves are, in fact, the pastry.

This is a great vegetarian main course. The mushrooms I am using are large flat ones that have a good ‘meaty’ (excuse the expression!) texture. These are then topped with tomatoes, braised onions and Swiss cheese, all helped with garlic butter. You can sit these on top of pastry discs for extra texture, or just serve them on their own.

As for a dressing, well I’ve listed plen