Cheddar and mushroom tart

Cheddar and mushroom tart

Cheddar and mushroom tart
Ingredients:

Cheddar Pastry
3/4 cup all-purpose flour
1/4 teaspoon salt
6 tablespoons cold unsalted butter
1/2 cup shredded cheddar cheese
2-3 tablespoons cold full cream milk

In a spacious bowl, whisk together the flour and salt. Cut the butter into very small pieces and add it to the bowl.
Use a pinching motion to combine the butter and flour with your hands, until the mixture resembles coarse crumbs.
Add shredded cheese and toss to combine.
Add two tablespoon of milk, using the same tossing motion to distribute the moisture.

The finished dough should be crumbly mixture that holds together when pressed.
If the dough seems dry, add the remaining tablespoon of milk.

Thoroughly grease an 8″ fluted tart pan with a removable bottom. Use oil or nonstick cooking spray to do so.

Press the cheddar pastry crumbs evenly, onto the sides and the bottom of the prepared pan. Use your fingers to gently pat the crumbs that remain into an even layer, forming the bottom of the crust.
Chill the cheddar pastry in the refrigerator while you prepare the filling. You can chill overnight if you wish.

Cheddar and mushroom filling
1 tablespoon unsalted butter
2 cups sliced mushrooms
3/4 cup shredded cheddar cheese
1/4 cup chopped onion
1/3 cup diced ham, optional
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg
1/2 cup full cream milk

Preheat the oven to 400 degrees.
Sauté the mushrooms and onions in the butter over medium high heat until the mushrooms give up most of their liquid. You can do this in advance and store the cooked mushrooms in the refrigerator overnight too.

Spread the shredded cheese evenly over the bottom of the chilled crust.
Top with the sautéed mushrooms and onions, and the ham if desired.
Sprinkle with salt and pepper. Whisk together the egg and the milk and pour the mixture over the arranged filling ingredients.

Bake the tart in the preheated oven for 40 to 50 minutes, until it is puffed, golden, and set in the center. Because of the cheese in the pastry crust, this tart is will probably drip some oil while baking.

Only unmold the tart from its pan when it is cool enough to be handled
Serve slightly warm or at room temperature.

MyAlberton

Cheddar and mushroom tart

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