Portobello tart gratin in hazelnut pastry with parsley and garlic sauce

Preparation info

  • Serve


    • Difficulty


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.


For the Portobello Tart

  • 150 g plain flour
  • 100 g ground hazelnuts
  • 175


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