Mushroom Parmesan Tart

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

Creamy, delicious, and so moreish, mushrooms are the star ingredient in this simple savoury tart. It is ideal for lunch or as a starter for a dinner party. With Parmigiano-Reggiano and mushrooms, it's a comfort meal guaranteed to please everybody. The pastry and filling can be prepared one day before. The good thing about this mushroom tart is that you can enjoy it hot right out of the oven, at room-temperature or cold from the fridge. I even reheated it in my airfryer for 5 minutes and it still tasted GREAT. Serve it with a bitter green salad if desired.

 

1x350 g Keto pastry crust or shortbread crust (Homemade or storebought) 400 g Button mushrooms, roughly chopped 1 Small onion, peeled and finely sliced 60 g Unsalted butter 2 Garlic cloves, peeled and finely chopped 200 g Heavy cream 1 tbsp Sage, finely chopped, plus extra to garnish 2 tbsp Cognac 3 Large egg yolks, beaten 40 g Parmigiano-Reggiano, finely grated, plus extra to garnish Pink peppercorns to garnish, optional

1. Preheat the oven to 180C/350F. Line a 20-22cm / 7-8inch tart pan with the prepared pastry crust. Chill for 30 minutes.
2. Line the pastry case with crumpled baking paper and fill with pastry weights or some dried beans. Blind bake for 15 minutes, then take out the beans and paper and cook for another 5 minutes or until the pastry looks dry and golden. Set aside to cool and lower the oven to 160C/320F.
3. For the filling, roughly chop the mushrooms. Fry the sliced onion in the butter for 2 minutes in a large frying pan, then add the chopped mushrooms and garlic. Cook for 5 minutes until the mushrooms start to colour and the onions are tender.
4. Add the cream, chopped sage and Cognac. Simmer to reduce the liquid by about a third. Set aside to cool for 30 minutes. Add the egg yolks and grated Parmesan to the cooled mushroom mixture, mixing well.
5. Pour the filling into a blender, or use a stick blender, and whiz until smooth. Season to taste. Pour the mix into the pastry case and transfer carefully to the oven. Bake at 160C/320F for 30-35 minutes, or until the tart is set. Leave to cool.
6. Garnish the tart with extra grated Parmigiano-Reggiano, sage leaves and pink peppercorns. Slice and enjoy!

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com