Recipe

Mushroom and blue cheese tart

This gourmet savoury tart is quick to make and packed full of tasty, high quality ingredients. Fresh portobello mushrooms and creamy blue cheese work wonderfully together sitting amongst a golden, crumbly pastry.

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
    Print

Ingredients

Mushroom and blue cheese tart
  • 220 gram unbaked shortcrust savoury flan case
  • 1 chorizo, thinly sliced
  • 3 portobello mushrooms
  • 5 eggs
  • 1/4 cup cream
  • 100 gram blue cheese, crumbled
  • parsley leaves, to garnish

Method

Mushroom and blue cheese tart
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Place flan case on an oven tray. Bake 10 minutes.
  • 2
    Meanwhile, heat a medium frying pan on high heat. Add chorizo to pan. Cook 3-4 minutes, turning, until golden. Drain on paper towel.
  • 3
    Arrange whole mushrooms in flan case, stalk side up. Top with chorizo.
  • 4
    In a jug whisk together eggs and cream. Season to taste. Pour over mushrooms. Sprinkle blue cheese over. Bake 35-40 minutes, until firm. Serve in wedges, garnished with parsley.

Notes

If you can't find a flan case, use 1 sheet frozen shortcrust pastry in a 20cm quiche pan. Brie or crumbled feta can be used in place of blue cheese. If portobello mushrooms are unavailable, you can use 6 cups smaller mushrooms instead.

More From Women's Weekly Food