Saffron Milk Cap Mushroom Tart With Ash Brie & Thyme
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes plus 1 hour 15 minutes resting/chilling time
Cooking time: 45 minutes
For pastry
- 2 cups plain all purpose flour
- 150g/5ozs. butter, cubed and cold
- 1 cup finely grated parmesan cheese
- 1/2 teaspoon fine salt
- 1 egg
- 1/2-2/3 cup ice water
For filling
- 5 saffron milk cap mushrooms in various sizes
- 4 cloves garlic, peeled and sliced
- Extra virgin olive oil for frying
- 150g/5ozs. ash brie, sliced (I used one with ash in the centre)
- 3 eggs
- 1 cup cream
- 1 cup parmesan cheese
- 2 sprigs thyme
To clean saffron milk cap mushrooms, soak and clean them in a vinegar cleaning solution (6 cups water with 1/2 cup white vinegar).
Step 1 - First make the pastry as it needs to rest. Place the flour, butter, cheese and salt in a food processor and pulse to combine. Add the egg and 1/2 cup of water and process until it starts to come together. Knead it on a floured surface adding a bit more water if it needs it to become a cohesive dough. Cover with clingfilm and allow to rest at room temperature for 30 minutes.
Step 2 - Spray a 31x21cm tart tin with a loose bottom with oil spray. Flour a surface and rolling pin and roll out the dough so that it can fit your tart tin and trim off any overhang. Place in the fridge for 45 minutes or freezer for 15 minutes.
Step 3 - While it is resting, cook the mushrooms. Keep the smaller, more pristine looking ones whole and slice up the rest. Add the oil to a frypan on medium heat and cook the garlic and then the mushrooms. They should still retain a bright orange colour. Season with salt and pepper and set aside to cool slightly.
Step 4 - When the pastry has rested, preheat oven to 200C/400F and spray a sheet of foil with oil and press it gently against the pastry. Fill with baking weights or dried beans or rice and bake for 20 minutes. Carefully remove the foil with beans and bake for another 10-15 minutes or until cooked.
Step 5 - Reduce oven heat to 150C/300F. Whisk the eggs and cream together with the parmesan cheese. Pour into the baked tart case and then top with the mushrooms and brie slices. Place the thyme on top and carefully move to the oven (try not to splash the cream mix onto the mushrooms). Bake for 30-35 minutes or until just set. Serve warm.