A crumbly, melt-in-the-mouth open tart for cold autumn nights or weekend lunches. Serves 4
Method:
Heat oven to 200șC / Gas mark 6
Place the dried mushrooms in small bowl, add 100ml boiling water and 100ml Badger Golden Champion Ale. Stand for 30 mins until soft, then drain mushrooms and chop.
Heat butter in a large frying pan, add onions and garlic and sauté for 5 mins until soft. Add the rosemary and thyme and continue to cook. Turn heat to high, add the fresh mushrooms and sauté until they release their juices, then add the dried mushrooms and the juices they were soaked in. Cook until most of the liquid has evaporated, then turn off heat and cool.
Roll out pastry into large circle and move to baking sheet. Crumble Dorset Blue Vinny into cooled mushroom mixture, then pile mixture into middle of pastry base, leaving a 5cm gap.
Carefully pleat the pastry overlap around the mushroom mixture to create a 'wreath' with the mixture still exposed in the middle of the tart. Bake for 35-40 mins. Serve piping hot.
Ingredients:
Home made flaky pastry (ready made is just as good)
For the filling:
200g organic chestnut mushrooms, chopped
200g fresh wild mushrooms, chopped
25g dried wild mushrooms such as porcini or chanterelles
100ml Badger Golden Champion ale
75g butter
2 medium onions, thinly sliced
1 clove garlic, minced
Handful each of chopped fresh rosemary and thyme
125g Dorset Blue Vinny
| Energy |
Protein |
Carbohydrate |
Fat |
Fibre |
Sodium |
| KJ |
Kcal |
g |
g |
g |
g |
g |
| 14152 |
3409 |
53 |
197 |
265 |
14 |
3.2 |
| Figures are for the total recipe / not per serving |
Recipe provided by:
Puddings and Pies,
Country Fresh Food Company,
No.3, Hyle Farm, Westbury, Sherborne,
Dorset, DT9 6EE
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