Golden mushrooms, crisp pastry and a creamy sherry filling make this an elegant autumn lunch or starter.
Serves: 6 • Prep Time: 25 mins • Cook Time: 35 mins
Ingredients
- 320g/11oz ready-rolled shortcrust pastry
- 300g/10.5oz chanterelle mushrooms, cleaned
- 1 tbsp olive oil
- 25g/1oz butter
- 1 small shallot, finely chopped
- 1 garlic clove, crushed
- 1 tsp fresh thyme leaves
- 2 tbsp dry sherry
- 150ml/5fl. oz double cream
- 2 large eggs
- 60g/2oz Parmesan, finely grated
- 1 tbsp chopped chives
- Sea salt and black pepper
- Small handful of micro herbs or rocket, to finish
Method
- Heat the oven to 200°C/180°C fan/400°F/gas 6. Line a 23cm/9’’ loose-bottomed tart tin with the pastry, trim the edges and prick the base with a fork.
- Line with baking paper and baking beans, then bake for 15 minutes. Remove the paper and beans and return to the oven for 5 minutes until lightly golden.
- Meanwhile, heat the olive oil and butter in a frying pan. Add the shallot and cook gently for 3-4 minutes.
- Add the mushrooms, garlic and thyme. Cook over a medium-high heat for 6-8 minutes until golden and any liquid has evaporated.
- Pour in the sherry and allow it to bubble for a minute. Remove from the heat and season.
- Whisk together the cream, eggs and half the parmesan. Stir in the chives.
- Spoon the mushrooms into the pastry case, pour over the cream mixture and scatter with the remaining parmesan.
- Bake for 20-25 minutes until golden and just set. Rest for 10 minutes, then finish with micro herbs before serving.
