Wild Mushroom, Asparagus and Mascarpone Tart

I don’t often buy mushrooms as they don’t tend to keep fresh for too long, but there was an offer on the extra special mushrooms at the supermarket and I just couldn’t resist. You may be able to guess it was a multi-buy offer, hence the multiple mushroom blogging going on at the moment. Both the Portobello mushroom mentioned previously and these mixed wild selection looked so fresh and delicious that I got quite excited about cooking with them, and this is a great recipe to compliment such amazing varieties. I think if you are going to buy exotic or wild mushrooms then you need to make them the star of the dish, so you can really taste all the fantastic flavours they contribute.  And don’t worry, for the non-mushroom fans out there, I have now cleared my fridge of the fungi and will have a non-shroom filled blog tomorrow!

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–          For the pastry

–          190g plain flour

–          100g chilled butter

–          5g mixed herbs

For the filling

–          275ml full fat milk

–          3 large eggs plus 1 egg yolk

–          225g selection of wild mushrooms

–          1 large white onion – finely sliced

–          25g butter

–          Grated nutmeg

–          1tsp dried thyme

–          Mascarpone cheese

–          4 asparagus – cut into half, length ways

–          Cheddar cheese

Serves 6

Cut the butter into cubes and place in a bowl with the flour and the herbs

Rub the flour and butter together with your fingers until it is all combined

Add a table spoon of water at a time and start to bring the mixture together with your hands until all the mixture is combined in a solid, but dry ball. If it becomes at all stick then add a little more flour

Wrap in cling film and chill for 20 minutes

Grease a 26cm lose base tart tin

Roll the pastry out until about 3mm thin and line the tin.

Place in the fridge for at least another hour

Pre-heat the oven to 180’C

Line the pastry with greaseproof paper and fill with baking beans

Bake blind for 15 minutes and then remove the paper and bake for another 5 minutes

In the meantime, fry the onion in the butter until soft

Add the mushrooms and sauté for around 5 minutes until cooked.

Beat the eggs with the milk, nutmeg, thyme and a good dashing of salt and pepper

Once you have removed the pastry from the oven, pour the mushroom mix onto it and them spoon small dollops of mascarpone across the top.

Place the asparagus on top and then pour over the egg mixture

Top with grated cheese and bake in the oven for 35-40 minutes until garden

Remove from the oven and allow to rest for 5 minutes before slicing and serving with some fresh salad and new potatoes (or whatever else you fancy.)



8 thoughts on “Wild Mushroom, Asparagus and Mascarpone Tart

    • I am am twitter, but I’m not too hot at using it, I just click the twitter button when I post my blog. I think you may already be following me though? If you have any tips on how to use it properly though they would be much appreciated.

      • I would highly suggest to connect your blog & twitter, so when someone tweets your blog post, your twitter name automaticly appears.
        Don’t forget the use hashtags, that help add tweets to a category. Like #foodies #recipes #foodlovers #localfood #vegetarian #dessert #foodchat ect…there is a big foodie community out there, you just need to “open the right door” 😉 good luck hon.
        and yes, i do follow you indeed.

  1. oh lordy does that look GOOD! I’ve seen the market has asparagus, but I’m holding out for our own to come up so I can really really appreciate it. Keeping this in mind for that not too distant harvest now 😀

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