200g plain flour
pinch of salt
1 large egg yolk
3 tablespoons icy water
25g dried porcini mushrooms
3 tablespoons white wine
1 tablespoon olive oil
2 red onions, thinly sliced
3 garlic cloves, crushed
10 sprigs of fresh thyme
200g of mushrooms of your choose, i use portobello
2 large eggs
150ml single cream
60g Gorgonzola thinly sliced
50g walnut pieces
1 × 23cm deep loose-based flan tin; a baking sheet
Preheat the oven to 190 ° C/ 375 ° F/ gas 5.
Dice the butter and put it in the freezer for 10 min. Bring the pastry together in a food-processor by putting the flour, salt and walnuts into the processor bowl and run until the nuts are finely chopped and the mixture looks sandy.
Add the chilled butter and process until the mixture looks like fine crumbs. Mix the egg yolk with the icy water then add to the mixture. It will come together to form a ball of dough. Flatten the dough to a thick disc, then wrap with Clingfilm and chill for about 20 minutes.
Roll out the pastry on a lightly floured worktop to a circle larger than the tin. Roll up the pastry around the rolling pin and lift it over the tin, then unroll the pastry slowly so it gently drapes over the tin. With your fingers gently press the pastry onto the base and sides of the tin, pressing out any pockets of air. Roll the pin over the top of the tin to cut off the excess pastry. Use your thumbs to ease the pastry just slightly higher than the rim of the tin, to allow for shrinkage. Prick the base well with a fork and chill the case for another 20 minutes.
To ‘blind’ bake the pastry line the pastry case with a sheet of crumpled greaseproof paper and fill with pennies (they are made from copper and they conduct the heat fabulously well). Bake for 12– 15 minutes until the pastry is firm. Carefully remove the paper and pennies, then return the tin to the oven and bake for a further 5– 7 minutes until the pastry is thoroughly cooked and starting to colour.
Remove it from the oven and set aside on a wire rack. Reduce the oven temperature to 180 ° C/ 350 ° F/ gas 4.
While the pastry case is chilling, make the filling. Bring the wine and 2 tablespoons of water to the boil in a small pan, remove from heat and add the dried mushrooms; leave them to soak while you get on with the rest.
Heat the oil in a frying pan, add the sliced onions, garlic and thyme and stir well. Cover with a dampened disc of greaseproof paper, pressed directly onto the surface of the onions and cook over low heat for about 20 minutes. Remove the paper and add the fresh mushrooms together with the dried mushrooms and their soaking liquid. Cook over medium heat, stirring constantly, for about 3 to 5 minutes until the mushrooms are softened. Remove from the heat and season with plenty of pepper. Leave to cool.
Beat the eggs into the cream then stir into the cooled mushroom mixture. Spoon the mixture into the pastry case. Scatter the cheese over the top followed by the walnuts.
Bake for about 35 minutes until the filling is set in the middle. Leave the tart to settle for about 5 minutes before carefully removing the pastry case. Yam yam!