Mushroom and goat cheese tart

    2 hours 30 min

    A delicious quiche-like tart with chanterelle mushrooms that has a slightly firmer texture due to the goats cheese and a nuttiness that comes from the roast hazelnuts in the pastry. Pairs perfectly with a small mixed salad that has been simply dressed with a light vinaigrette dressing.

    3 people made this

    Serves: 8 

    • Pastry
    • 75g hazelnuts
    • 200g plain flour
    • 1/2 teaspoon salt
    • 75g unsalted butter, cut into pieces
    • 1 egg yolk
    • 3 tablespoons iced water, or more as needed
    • Filling
    • 1 tablespoon unsalted butter
    • 75g minced shallot
    • 675g chanterelle mushrooms, coarsely chopped
    • salt and ground black pepper to taste
    • 120g goats cheese, softened
    • 2 eggs
    • 225ml single cream
    • 2 tablespoons finely chopped flat-leaf parsley

    Prep:30min  ›  Cook:1hr  ›  Extra time:1hr cooling  ›  Ready in:2hr30min 

    1. Preheat the oven to 180 C / Gas 4. Spread hazelnuts onto a baking tray.
    2. Toast in the preheated oven until golden brown and fragrant, 10 to 15 minutes. Set aside to cool.
    3. Transfer hazelnuts to a food processor and pulse until finely ground. Add flour and salt; pulse to combine. Add butter pieces 1 at time, pulsing in between until mixture has a coarse, grainy texture. Add egg yolk and pulse once. Pour in iced water 1 tablespoon at a time, pulsing once or twice after each addition, until you can pinch the dough together. Try not to over-process the dough.
    4. Turn pastry dough out onto a work surface and form into a ball. Wrap in cling film and refrigerate, at least 30 minutes or up to 1 day.
    5. Melt butter in a large frying pan over medium-high heat. Saute shallot for 1 to 2 minutes. Add mushrooms and saute until tender and liquid has evaporated, 5 to 7 minutes. Remove from heat, season with salt and pepper and set aside to cool.
    6. Preheat the oven to 190 C / Gas 5. Line a 25cm tart tin with baking paper.
    7. Remove dough from fridge and let sit for a few minutes. Roll out into 30cm circle on a lightly floured work surface. Carefully place pastry into the prepared tart tin. Roll a rolling pin over the top of the dough to trim it. Gently crimp the dough along the fluted edge of the tin. Line the pastry case with a piece of foil and fill with dried beans.
    8. Bake in the preheated oven until set to the touch, 8 to 10 minutes. Remove the beans and foil; continue baking until pastry is golden, about 5 minutes more. Transfer to a rack to let cool. Reduce oven temperature to 180 C / Gas 4.
    9. Place goats cheese in a bowl and lightly beat with a wooden spoon until mostly smooth. Add eggs and beat to combine. Mix in single cream until smooth. Season with salt and pepper.
    10. Pour cheese mixture into the pastry base. Scatter the cooled mushrooms evenly on top, gently pressing them in. Sprinkle parsley on top.
    11. Bake in the preheated oven until pastry edges are browned and filling is set, about 30 minutes. Transfer to a cooling rack and let cool completely, at least 30 minutes.
    12. Remove the tart from the tin and place on a serving plate. Serve at room temperature.

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