Serves 4
Preparation time 25 minutes
Cooking time 10 minutes
Ingredients- 1tbsp chopped fresh thyme
- 340g block frozen shortcrust pastry, thawed
- 1tbsp olive oil
- 75g shiitake mushrooms, wiped and halved
- 125g oyster mushrooms, wiped and halved
- 50g walnuts, chopped
- 1tbsp water
- 1 large egg, beaten
- 2tbsp double cream
- Salt and black pepper
- 25g Gruyère, grated
- 25g fresh white breadcrumbs
Directions:
- Preheat oven to 200C/Gas 6. Knead the thyme into pastry, roll out on a floured surface. Use to line 4 x 10cm tartlet tins. Line with greaseproof paper, fill with baking beans or rice and bake blind for 10 minutes. Remove contents, bake for 5 minutes. Leave oven on
- Heat oil and cook mushrooms until soft, but retaining their shape. Add the walnuts and water, and stir until evaporated.
- Combine the egg and double cream and season to taste. Mix the cheese and breadcrumbs.
- Pile the mushrooms into pastry cases, pour in the egg mixture and sprinkle with breadcrumbs. Bake for 10 minutes until golden.
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