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“This also makes a single large tart - use an 8 1/2in diameter tin. Serve hot, warm or cold.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 12 12 ounces shortcrust pastry
  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • 8 ounces mushrooms, trimmed, peeled and sliced
  • 1 tablespoon flat leaf parsley, finely chopped
  • 1 tablespoon chives, finely chopped
  • 1 teaspoon tarragon, roughly chopped
  • 2 teaspoons lemon thyme, roughly chopped (or normal thyme)
  • salt & freshly ground black pepper
  • 1 egg yolk
  • 1 egg yolk
  • 78 cup creme fraiche
  • 2 ounces gruyere, grated

Directions

  1. Roll out the pastry and use it to line 8 tartlet tins, 3in in diameter. Prick the bottoms with a fork, line with greaseproof paper and fill with baking beans or rice.
  2. Chill for 30 minutes. Meanwhile, preheat the oven to 375°F Bake the pastry for 15 minutes, then take out of the oven and remove the beans and paper.
  3. Meanwhile, heat the oil in a frying pan and fry the onion on a medium-high heat until soft.
  4. Remove from the heat and tip into a bowl. Add the mushrooms to the pan and fry until lightly cooked and any liquid they release has evaporated. Remove from the heat, mix in the herbs, season and tip into the bowl with the onions, reserving a few large pieces of mushroom to garnish the tarts.
  5. Beat together the egg and egg yolk, then mix in the creme fraiche. Season and mix into the mushrooms.
  6. Pour into the tartlet cases, sprinkle with the grated cheese and top with the pieces of mushroom.
  7. Bake for 20 minutes until golden brown and slightly risen. Serve hot, warm or cold.

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