Ingredients
Pastry
Method
1.To make the pastry: sift the flour and salt into a large bowl and sprinkle on the olive oil, mixing with a fork. Add the water, 1 tablespoon at a time, and keep mixing with a fork until the dough clumps together. Use a little more water if you need to.
2.Knead the dough into a smooth ball, put it in a bowl and cover with a damp cloth. Refrigerate for 2 hours.
3.Make the filling while the dough is resting. Halve and slice the mushrooms and put into a large frying pan with 1 tablespoon of olive oil. Crush the garlic with the salt and add to the pan. Stir mushrooms over a gentle heat until the juices begin to flow, then increase the heat to evaporate some of the liquid. After 5 minutes, remove pan from the heat and turn mushrooms into a bowl to cool. Season with ground black pepper.
4.Put a pizza stone, if you have one, in the oven and preheat to 190°C. Oil and flour a large baking tray.
5.When the mushrooms are cool, tip them into a sieve to drain off any liquid, and then combine them gently with the parsley, feta, walnuts and egg (keep the mushroom juice in the fridge and add to a soup – it tastes wonderful).
6.Divide the pastry into two balls, allowing 2/3 for the base and 1/3 for the top of the torta. Roll them out on a floured board. You are aiming for two very thin circles, the larger one 45cm in diameter, the other 40cm. Be patient and let the pastry rest for a few minutes if it seems reluctant to stretch.
7.Lift the larger piece onto the rolling pin and place on the tray. Spread filling evenly over the base, leaving a 3cm margin all around. Drape pastry top over the filling; brush the edge of the lower layer with water. Fold it over the top edge and seal firmly with your fingers.
8.Prick the top in several places with a fork, then sprinkle over 1½ tablespoons oil followed by a little flaky sea salt. If using a pizza stone, slide torta on its baking paper onto the hot stone.
9.Bake for 35-40 minutes until the top is golden and the tart moves easily on the baking sheet. Serve warm or at room temperature.
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