Portobello tart gratin in hazelnut pastry with parsley and garlic sauce

Name: Portobello tart gratin in hazelnut pastry with parsley and garlic sauce
Yield: Serve 4
Ingredients: 1 shallot, finely chopped; 2 tablespoons olive oil; 8 medium-sized portobello mushrooms, with stems; 50 g fontina cheese, thinly sliced; 25 g fresh flat-leaf parsley leaves; salt and freshly ground black pepper; 1 garlic clove, crushed; 20 g fresh flat-leaf parsley leaves, chopped; 25 g unsalted butter, chilled and cut into small pieces; 100 ml single cream; 100 ml vegetable stock; 1 small free-range egg, lightly beaten; 1 garlic clove; 175 g unsalted butter, chilled and cut into small dice; 100 g ground hazelnuts; 150 g plain flour; 1 teaspoon fresh thyme leaves

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

Any combination of mushroom, garlic and parsley is always a winner. If fontina cheese is unavailable, use an alternative easy melting cheese such as emmental or gruyère.

Ingredients

For the Portobello Tart

150 g plain flour
100 g ground hazelnuts
175

Pastry
Vegetarian

Method

For the pastry, place the flour, salt and hazelnuts in a bowl, add the chilled diced butter and work with your fingertips until it resembles breadcrumbs. Add the egg and work it into a dough, kneading gently. Refrigerate for 30 minutes.

Preheat the oven to 200°C/400°F/gas mark 6