Mushroom Tart with Wholemeal Pastry
Savoury pastries are always a big hit with my family and a regular item in our menu these days. I got the idea of wholemeal pastry from my friend Akiko; she made a Quiche Lorraine with a wholemeal crust for me and that was a new revelation. The pastry tasted nuttier than usual short crust pastry and having greater health benefits made the quiche even more enjoyable. The filling was delicious too! Thanks for the great idea Aki! …
Whole meal flour is the finely ground meal of the whole wheat kernals, and is much corser in texture than the plain flour. The bran and wheat germ are retained during the processing, making the whole meal flour higher in fibre and more nutritious than white flour.When it comes to the nutritional point mushrooms are very low in calorie and rich in vitamin B and minerals.
I have used a mixture of sliced brown and white mushrooms with sautéed onions for the filling in this recipe – however you can substitute it with any other mushrooms. The nuttiness of the whole meal pastry matches perfectly with the strong earthy flavours of the mushrooms and the sweetness of the sauteed onions. The savoury custard base is made with eggs, fresh cream and a good dash of crushed black pepper. I topped it with some chervil leaves to add some colour to the dish…
Wholemeal pastry case
Whole meal flour-100g
- Mix wholemeal flour, plain flour and salt in a bowl.
- Add cold butter cut into small pieces to the flour and rub with your finger tips until you get a sandy texture.
- Mix egg yolk with water and add to the above mixture, mix well until everything clumbs together.Knead lightly.
- Cover with a cling film and chill in the fridge for 20 minutes.
- Roll the pastry thin and layer a tart tin. Chill the tart shell for 20 minutes.
- Blind bake the pastry -(Line the inside of the pastry shell with parchment paper and fill with baking beans.Bake in a pre-heated oven (190°C) until the sides start to brown.Remove the baking beans and bake again until the pastry is cooked).
- Remove from the oven and cool.
Oil-1 table spoon
Crushed black pepper
- Sauté onions until tender, add sliced mushrooms and sauté lightly.
- Whisk egg with cream and mix salt, pepper and sautéed onions and mushrooms.
- Pour into baked tart shell and top with chervil sprigs.
- Bake in a pre heated oven 160°C for 15-20 minutes or until set.
- Remove the tart from the tin and cool slightly before seving.