Mushroom tart

Mushroom tart


  1. Preheat the oven to 180°C/350°F.
  2. To make the pastry, mix the flour, thyme and Parmesan in a large bowl then use your fingers to rub in the butter until the mixture resembles breadcrumbs.
  3. Make a well in the middle, add the egg yolks and gently bring the mixture together, adding a little of the milk if required.
  4. Wrap in clingfilm and refrigerate for 30 minutes.
  5. Roll out the pastry and transfer to the tin and trim any excess pastry – the pastry is very short, so take care when moving it. Refrigerate for 15 minutes.
  6. Bake blind for approx. 15 minutes. Take out of the oven, remove any baking parchment or baking beans and bake for 15 minutes until golden. While the pastry is in the oven, begin step 7.
  7. To make the filling, heat 3 tbsp of the oil in a large pan and cook the leeks, stirring, until they soften and begin to caramelise. Season with salt, transfer to a large bowl and set aside.
  8. Heat the remaining oil in the pan, add the mushrooms, season and cook, stirring, for 2-4 minutes. Add the garlic and butter and cook, stirring, for 2 minutes.
  9. Remove the pan from the heat and add the mushroom mixture to the leeks. Leave to cool then drain off any excess liquid.
  10. Stir in the remaining ingredients, pour into the pastry case and bake for 20 minutes or until the egg is set.

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Use assorted wild mushrooms to make this autumnal tart


To make the pastry:
240g plain flour
10g fresh thyme leaves, finely chopped
60g Parmesan (or vegetarian parmesan), grated
160g butter, cold, cubed
3 large egg yolks
1 tbsp milk
To make the filling:
5 tbsp olive oil
350g leeks, washed and sliced
Salt & pepper
400g mixed mushrooms
2 cloves garlic, finely chopped
25g butter
100ml double cream
30g parsley, finely chopped
60g Parmesan shavings
4 large eggs, beaten


Time: 1 hour
Serves: 6
Nutrition: n/a