Autumn is upon us, which means that wild mushrooms are in abundance!
We make this tart as part of our delivered menus, and it’s definitely a crowd pleaser. It’s also a take on a recipe by Alastair Little, whom Mark has a lot of respect for and learnt a lot from over the years.
Here is the recipe for you to replicate it yourself at home.
Wild Mushroom Tart
300g ready rolled puff pastry
300g wild mushrooms
Sprig of thyme & tarragon
2 cloves garlic, chopped
Pepper / salt to taste
25 ml olive oil
50g crème fraîche
1 tbs Chiffonade parsley
1/4 of a lemons’ zest
Thaw pastry if frozen. Once thawed or room temperature, cut pastry into individual rectangles for each person, folding the outsides to form a border about 1-inch in from the edges so that the pastry rises to create a case for the filling, and prick the centre of the pastry to avoid it puffing up! Cook the pastry as per instructions on pack. Cool once cooked.
Cook wild mushrooms in olive oil and add garlic. Season with salt and pepper, then add tarragon and thyme.
For the pecorino crema, blitz the cream cheese, creme fraiche & pecorino in hand blender or similar tool, until smooth.
Mix together the chiffonade (finely chopped) parsley & lemon zest to make the gremolata.
To complete, spoon the pecorino crema on to pastry rectangles, top with mushrooms & then gremolata.
We’d love to see your end creation – tag us on Instagram @breadandhoneycatering
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