Recipe for tart tin dia.24cm
Mushroom Lover, this tart is just the best one for you. Filled with a mixture of eggs, cream, cheese, chestnut mushrooms and shallots. This vegetarian tart is great for special occasion meal, can be eaten hot or cold and is great for picnic too.
You may know by now from the many tart recipes I have on my site that I love tarts especially when it’s 100% homemade including the crust, I can’t get enough of them. In my opinion nothing beats a homemade shortcrust pastry (check recipe here) it’s easy and with much better result. So let’s make it.
Ingredients:
o 1 shortcrust pastry (check recipe here)
o 2 shallot or 1 onion, finely sliced
o 250 gr chestnut mushrooms, cleaned and sliced
o 20 gr + 20 gr + 10 gr butter
o 2 eggs, for scrambled egg
o 3-4 eggs, beaten for the filling
o 150 gr cheddar cheese, grated
o 150 gr double cream, if you would like a lighter recipe you can remove this ingredient
o Some fresh basil or 1 tbsp pesto
o Pinch of nutmeg, freshly grated
o Salt and freshly ground pepper, to taste
Instructions:
1 - In a large frying pan, add 20 gr of butter let it melt, add the sliced shallot and cook in medium heat for about 10 minutes or until they are soft and slightly golden brown, then transfer to a large bowl;
2 - In the same frying pan melt 20 gr of butter, cook the mushroom until they are golden brown, then transfer to the same bowl with the shallot;
3 - Lightly whisk your eggs and a pinch of salt, in the same pan where you cooked your mushroom and shallot, add on knob of butter and let it melt, pour in the egg mixture and stir. When the eggs are softly set and slightly runny, remove from heat and transfer to the same bowl with the shallot and mushroom;
4 - Heat your oven to 180°C/350°F roll out your shortcrust pastry until it is around half a centimetre thick and place it into your tart tin, gently press the pastry into the side of the tin (tip: once done place it in the fridge for about 15 minutes or until your filling is ready, this will prevent the pastry shrinking in the oven later);
5 - Meanwhile, over your cooked ingredients, add the cheddar cheese, the double cream, the basil, beaten eggs, and finish by seasoning with salt, pepper and nutmeg. Give the filling a good stir and it is time to fill your pastry case;
6 - Bake for 45-55 minutes until the filling is set and take a nice golden-brown colour. Remove from the oven and allow the tart to cool before removing from the tin.
7 - Serve warm and enjoy.
Tips and notes:
To easily remove the tart from the pan, I personally line my tart tin with baking paper and then put on top my shortcrust pastry.
You can remove or add any ingredient depending on what you like.
To fill your quiche you can also proceed by putting the ingredients one on top of the other directly on the crust (check pictures above).
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