The first time I tried this was at a friend's house for lunch. She is one of our Black Garlic Puree super fans. The original recipe is found in a recipe book and comes from New Zealander Sarah Tuck. Here's the recipe copied out, and adapted for the addition of some Black Garlic Puree which slips right in there with the mushrooms to deepen the flavours even more.
For the pastry:
- 1 and 1/3 cups plain flour
- 100g chilled butter, chopped
- 1/4 cup grated parmesan
- 1 egg yolk
- 1-2 tbsp chilled water
For the filling:
- 550 g mushrooms (a mix of field, swiss and portobello mushrooms works well)
- 3 tbsp olive oil
- sea salt and freshly ground pepper
- 2 tsp black garlic puree
- 1 tbsp Marsala or sherry
- 250g chopped cream cheese, at room temperature
- 1/2 cup grated parmesan
- 1 egg
- 1 egg yolk
- 1 tsp fresh thyme leaves, plus extra for garnish
- 1 clove garlic, crushed
- 1 and 1/3 cup caramelised red onions, precooked, ready to go. See this video of Sarah Tuck caramelising red onions.
- 100g blue cheese (or feta or brie)
- Whizz the flour, butter and parmesan in a food processor until the mixture resembles fine breadcrumbs.
- Add egg yolk and water and pulse until the pastry starts to form big clumps.
- Tip onto a lightly floured bench and form into a ball of dough. Cover in plastic wrap and refrigerate for 15 mins.
- Have one loose-bottomed 25cm tart tin ready.
- Roll the pastry out on a lightly floured bench a little larger than the tine.
- Press into the tin, patch and trim and pop back in the fridge while you prepare the rest of the ingredients.
- Slice large mushrooms and halve the smaller ones. Heat oil in a large frying pan over a medium-high heat. Cook the mushrooms in two batches, stirring in the black garlic puree with salt and pepper until the mushrooms are plump and bursting with flavour.
- Add Marsala to the last batch then return the first cooked mushrooms back to the pan and cook for another 2 mins. Set aside to cool.
- Whizz cream cheese, parmesan, whole egg, egg yolk, thyme and garlic in a food processor.
- Preheat oven to 180C. Cut a circle of baking paper a little bigger than the tart tin.
- Prick the pastry base lightly with a fork, top with the baking paper and fill with baking beans or raw rice. Cook for 12 minutes then remove baking paper and weights and pop back in the oven for a further 10 minutes until the tart case is lightly golden.
- Fill with the cream cheese mixture and top with the caramelised onion, then the mushrooms.
- Break blue cheese into chunks and dot over the tart.
- Cook a further 25-30 minutes until the filling is set and mushrooms and pastry are golden.
Sprinkle with sea salt, freshly ground pepper and a few sprigs of thyme.
Serve with drinks or a green salad for lunch. Bon appetit!