That tart is exciting. It’s light and lemony and tastes of summer. And most importantly, it’s all about the mushrooms. I adapted this recipe from the one in the River Cottage Everyday cookbook, which celebrates food in way I really like. Simple ingredients, simple methods, big flavours. In this case, the central ingredient is the mushrooms. This tart would be perfectly adequate if you just used one type of mushroom, but don’t do that. There’s something wonderful about the range of textures and shapes that can occur within the category of things that are still mushrooms. The more of them you can have going on in this tart, the better. I used chestnut, button and oyster mushrooms.
150g puff pastry
200g mixed mushrooms
a pat of butter
1 clove of garlic, crushed
grated zest of 1 lemon
1 handful of fresh parsley, roughly chopped
20g parmesan, grated
Serves 2 as a light main or very substantial starter
Takes 45 minutes to make
Stage one: Roll out the pastry into whatever shape you like. Make it round or square, it’s all the same to me. Fold the edges over. Pop it in the fridge while you’re cooking the mushrooms.
Stage two: Preheat the oven to 200C/fan 180C. Thickly slice the mushrooms where appropriate. By appropriate, I mean slice chestnut mushrooms, but only halve oyster mushrooms or other fiddly types.
Stage three: In a saucepan, melt the pat of butter over a medium heat and then add in the mushrooms, stirring occasionally. When the mushrooms start to reduce, stir in the garlic. Continue to cook until the water that seeps out of the mushrooms has evaporated. Remove from the heat, and then stir in the lemon zest and parsley. Season lightly – the lemon already adds a lot of flavour!
Stage four: Take the pastry out of the fridge and spread the mushrooms over the top. Sprinkle on the parmesan.
Stage five: Bake for 15-20 minutes until the pastry has gone golden. Serve hot or cold.