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Mushroom and Thyme Tart
A buttery shortcrust tart with a rich mushroom and cream filling, elegant and deeply earthy. Frying the mushrooms until every bit of moisture has evaporated stops the finished tart turning watery underneath.
Ingredients
Instructions
Fry mushrooms in butter over high heat until all moisture evaporates and they are golden.
Add garlic and thyme, cook 2 minutes.
Season generously and cool slightly.
Whisk eggs with cream and season.
Scatter mushrooms over blind-baked tart case.
Pour egg and cream mixture over mushrooms.
Scatter with parmesan.
Bake at 175C for 25 minutes until just set with a slight wobble.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
