7/28/2019 Tarta Ciuperci

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Ingredients

For the shortcrust pastry

200 g plain flour, sifted

100 g chilledbutter, cubed, plus extra for greasing

1/2 - 1eggs, beaten

For the filling

15 gbutter

100 gshallots, finely chopped

200 g button mushrooms, or large flat mushrooms, finely chopped

25 g driedmushrooms, such as porcini

250 ml boiling water

2eggs

1 egg yolk

250 ml double cream, or regular cream

Method1. For the shortcrust pastry: place the flour and butter in a food processor and whiz briefly until the butter is in small lumps.

Add half the beaten egg and continue to whiz for another few seconds, or until the mixture looks as though it may just come

together when pressed. You should be left with a ball of dough. If making by hand, rub the butter into the flour until it

resembles coarse breadcrumbs then, using your hands, add just enough egg to bring it together. Reserve any leftover egg to

use later.

2. Using your hands, flatten out the ball of dough until it is about 2cm thick, then wrap in cling film or a plastic bag and leave

in the fridge for at least 30 minutes.

3. When you are ready to roll out the pastry, butter a 23cm loose-bottomed tart tin and remove the pastry from the fridge.

Place it between two sheets of cling film, each larger in size than your tart tin. Using a rolling pin, roll the pastry out to no

thicker than 5mm, taking care to keep it in a round shape as well as large enough to line both the base and the sides of the

tin.

4. Remove the top layer of cling film, slide your hand, palm upwards, under the bottom layer of cling film, then flip the pastry

over (so that the cling film is now on top) and carefully lower it into the tart tin. With the cling film still attached, press the

pastry into the edges of the tin and, using your thumb, cut the pastry along the edge of the tin for a neat finish. Remove thecling film, prick the base all over with a fork and chill the pastry in the fridge for another 30 minutes or in the freezer for 10

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7/28/2019 Tarta Ciuperci

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minutes.

5. Preheat the oven to 180C/fan 160C/gas 4. Remove the pastry from the fridge and line with foil, greaseproof paper or

baking parchment, leaving plenty over the sides. Fill with baking beans or dried pulses (both of which can be reused

repeatedly), then place in the oven and bake blind for 1520 minutes or until the pastry feels dry in the base. Take out of the

oven, remove the baking beans and foil/paper, brush the base of the pastry with any leftover beaten egg, then bake for

another 3 minutes or until lightly golden. Remove from the oven and set aside.

6. For the filling: melt the butter in a large frying pan on a medium heat, add the shallots, cover with a lid and cook for 78

minutes or until soft but not browned. Stir in the mushrooms, season with salt and pepper and cook, uncovered, for 810

minutes or until soft and dark.

7. While the mushrooms are cooking, soak the dried mushrooms in boiling water for 10 minutes. Drain, reserving the soaking

liquid, then finely chop the soaked mushrooms and add to the shallot and mushroom mixture along with the soaking liquid.

Continue to cook, stirring occasionally, for about 10 minutes or until the liquid has completely evaporated. Remove from the

heat and allow to cool for a few minutes.

8. Meanwhile, whisk together the eggs, egg yolk and cream, then add to the mushrooms. Mix together and then pour into the

pre-baked tart case. Cook for about

30 minutes in the oven or until the filling has completely set.

9. Remove the tart from the oven, cut into slices while warm and serve with a generous drizzle of the tarragon hollandaise.