Name: Mushroom and blue cheese tart
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 220 gram unbaked shortcrust savoury flan case; 1 chorizo, thinly sliced; 3 portobello mushrooms; 5 eggs; 1/4 cup cream; 100 gram blue cheese, crumbled; parsley leaves, to garnish

Mushroom and blue cheese tart

This gourmet savoury tart is quick to make and packed full of tasty, high quality ingredients. Fresh portobello mushrooms and creamy blue cheese work wonderfully together sitting amongst a golden, crumbly pastry.

Serves 4

Prep

10M

Cook

15M

Total

25M

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Ingredients

220 gram unbaked shortcrust savoury flan case

1 chorizo, thinly sliced

3 portobello mushrooms

5 eggs

1/4 cup cream

100 gram blue cheese, crumbled

parsley leaves, to garnish

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced). Place flan case on an oven tray. Bake 10 minutes.

2.Meanwhile, heat a medium frying pan on high heat. Add chorizo to pan. Cook 3-4 minutes, turning, until golden. Drain on paper towel.

3.Arrange whole mushrooms in flan case, stalk side up. Top with chorizo.

4.In a jug whisk together eggs and cream. Season to taste. Pour over mushrooms. Sprinkle blue cheese over. Bake 35-40 minutes, until firm. Serve in wedges, garnished with parsley.

If you can’t find a flan case, use 1 sheet frozen shortcrust pastry in a 20cm quiche pan. Brie or crumbled feta can be used in place of blue cheese. If portobello mushrooms are unavailable, you can use 6 cups smaller mushrooms instead.
Note

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Ingredients

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