Mixed Mushroom Tart

From: Veggie Feasts

Ingredients:

• Pastry
• 200 g (7 oz) plain flour, plus extra for dusting
• 1/2 tsp salt
• 135 g (4 oz) chilled unsalted butter, diced
• 1 egg yolk
• 2 TBSP cold water
• Filling
• 50 g (2 oz) butter
• 6 shallots, finely chopped
• 2 garlic cloves, crushed
• 2 tsp chopped thyme
• 350 g (11 1/2 oz) mixed mushrooms (I used closed cap and flat because that's all that Tesco had), trimmed and sliced
• 300 ml (1/2 pint) soured cream
• 3 eggs, lightly beaten
• 25 g (1 oz) Parmesan cheese, freshly grated
• Salt and black pepper

Directions:
1) Preheat the oven to 200C/400F
2) Sift the flour and salt into a bowl.
3) Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs.
4) Add the egg yolk and measurement water and bring the mixture together.




5) Wrap in clingfilm and chill for 30 minutes.









6) Roll the pastry out on a lightly floured work surface.
7) Use to line a 25 cm (10 in) fluted flan tin.







8) Prick the base with a fork and chill for 30 minutes.









9) Line the pastry with nonstick baking paper and baking beans (pastry weights). I did not have baking beans so I used coffee cups.
10) Bake for 15 minutes.





11) Remove the paper and beans.
12) Bake for another 15 minutes.
13) Let cool.







14) Melt the butter in a frying pan.










15) Add the shallots, garlic and thyme and cook over a low heat, stirring frequently, for 5 minutes.








16) Increase the heat, add the mushrooms and slat and pepper and cook, stirring for 4-5 minutes until browned.
17) Leave to cool.







18) Scatter over the tart case.








19) Beat the soured cream, eggs, Parmesan and salt and pepper together.






20) Poor over the tart.
21) Bake for 20-25 minutes until golden and just set.