Mushroom and Thyme Tart Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pastry:</li> <li class="ingredients-single-item">200g plain flour</li> <li class="ingredients-single-item">100g cold unsalted butter, cubed</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">1 large egg yolk</li> <li class="ingredients-single-item">3-4 tbsp ice-cold water</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">500g mixed mushrooms (portobello, cremini, shiitake)</li> <li class="ingredients-single-item">2 tbsp olive oil</li> <li class="ingredients-single-item">30g unsalted butter</li> <li class="ingredients-single-item">3 shallots, finely diced</li> <li class="ingredients-single-item">3 garlic cloves, minced</li> <li class="ingredients-single-item">2 tbsp fresh thyme leaves, plus extra for garnish</li> <li class="ingredients-single-item">2 tbsp dry white wine (optional)</li> <li class="ingredients-single-item">200ml double cream</li> <li class="ingredients-single-item">3 large eggs</li> <li class="ingredients-single-item">80g Gruyère cheese, grated (or Emmental)</li> <li class="ingredients-single-item">30g Parmesan cheese, finely grated</li> <li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li> <li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li> <li class="equipment-single-item">Baking beans or rice (for blind baking)</li> <li class="equipment-single-item">Baking parchment</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Large frying pan</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Make the pastry by placing the flour and salt in a large bowl. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. This creates small pockets of butter that will steam during baking, creating layers in your pastry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Mix the egg yolk with 3 tablespoons of ice-cold water, then drizzle into the flour mixture. Use a knife to stir until the dough begins to come together, adding the extra tablespoon of water only if needed. The dough should be just moist enough to form a ball but shouldn't be sticky. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Gently bring the dough together with your hands and form a disc. Wrap in cling film and refrigerate for at least 30 minutes. Cold pastry is easier to handle and will shrink less during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the pastry chills, prepare the mushroom filling. Clean your mushrooms with a damp paper towel (don't wash them as they absorb water). Slice larger mushrooms and leave smaller ones whole or halved for visual interest. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Heat a large frying pan over medium-high heat. Add the olive oil and half the butter. Once hot, add half the mushrooms and sauté until golden brown and any liquid has evaporated, about 5-7 minutes. It's important not to overcrowd the pan – mushrooms need space to caramelize rather than steam. Remove to a plate and repeat with remaining butter and mushrooms. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Reduce heat to medium-low, and in the same pan, add the shallots and cook until soft and translucent, about 3-4 minutes. Add the garlic and 1 tablespoon thyme, cooking for another minute until fragrant. Return all mushrooms to the pan, add the white wine if using, and let it bubble and reduce for 2 minutes, scraping up any browned bits from the bottom of the pan. Season with salt and pepper, then remove from heat and allow to cool completely. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Preheat your oven to 180°C (160°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, making it large enough to line your tart tin with a slight overhang. Gently press the pastry into the tin, ensuring it's snug against the sides. Roll your rolling pin over the top to trim excess, then prick the base all over with a fork. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the paper and beans and bake for another 5-7 minutes until the base is just beginning to color but isn't fully cooked. This partial bake ensures your pastry won't become soggy when filled. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> While the pastry is blind baking, make the custard by whisking together the eggs, double cream, Gruyère, half the Parmesan, remaining thyme, nutmeg, salt, and pepper in a bowl until thoroughly combined. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Spread the cooled mushroom mixture evenly over the partially baked tart base. Carefully pour the custard mixture over the mushrooms, ensuring an even distribution. The custard should come just below the rim of the pastry – don't overfill. Sprinkle the remaining Parmesan over the top. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Carefully transfer to the oven and bake for 25-30 minutes until the filling is set but still has a slight wobble in the center – it will continue to set as it cools. The top should be golden brown and puffed slightly. If the edges start to brown too quickly, cover them lightly with foil. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Remove from the oven and allow to cool in the tin for 15-20 minutes. This resting period allows the custard to set fully and makes slicing cleaner. Garnish with additional fresh thyme leaves and a crack of black pepper before serving. The tart is delicious warm or at room temperature, and can be refrigerated for up to 3 days. For the best texture when serving leftovers, warm slices in a 160°C oven for 10 minutes. </li> </ol>