Mushroom tart

Name: Mushroom tart
Total time: 1 h 5 min
Ingredients: 100 g cold butter; 150 g plain flour; 50 g Castello® Tickler mature cheddar, grated; ½ tsp coarse salt; 25 g butter; ½ tsp curry; 2 roughly chopped brown onions; 425 g button mushrooms thinly sliced; 2 eggs; 2 dl milk; 50 g Castello® Tickler mature cheddar, grated; 1 small crushed garlic clove; ½ tsp coarse salt; freshly ground pepper; 300 g lettuce mix

Cook 1 hr 5 min 6 people

Not shy in flavour – our recipe for Mushroom tart prides itself on rich layers with nuance and a satisfying crunch. Pairing caramelised onions and earthy mushrooms in a mix of gratin cheese filling, the sensation is smooth and mellow, perfect as a companion to open-aired get-togethers or laidback picnics.

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ingredients

For the dough:

100 g cold butter
150 g plain flour
50 g Castello® Tickler mature cheddar, grated
½ tsp coarse salt

For the filling:

25 g butter
½ tsp curry
2 roughly chopped brown onions
425 g button mushrooms thinly sliced
2 eggs
2 dl milk
50 g Castello® Tickler mature cheddar, grated
1 small crushed garlic clove
½ tsp coarse salt
freshly ground pepper

Serve with

300 g lettuce mix

preparation

For the dough:

Cut the butter into small pieces and work it into the flour with your fingers. Add the cheese and salt and quickly gather the dough together. Press the dough into a greased springform pan (approx. 22 cm in diameter). The dough should reach halfway up the sides. Cover and refrigerate for at least 30 min. or overnight. Prick the crust and pre-bake in the middle of the oven for approx. 12 min. at 200°C (conventional oven).

For the filling:

Melt the butter in a saucepan. Add the curry and wait until it has stopped bubbling. Sauté the onions for about 1 min., then add the mushrooms and sauté until all the moisture is gone, approx. 6 min. Pour the filling into the pre-baked crust. Beat the eggs with the milk. Then add the rest of the ingredients. Pour the egg mixture over the vegetables and bake in the middle of the oven for approx. 40 min. at 200°C (conventional oven). Serve the warm tart with a green salad.