Mushroom and Gruyère tart

1 hour 25 minutes


  • 320g of shortcrust pastry, shop-bought or homemade
  • 1 tbsp of oil
  • 250g of mushrooms, sliced
  • 3 garlic cloves, minced
  • salt
  • black pepper
  • 4 eggs
  • 2 tbsp of milk
  • 150g of mushroom pâté, shop-bought or homemade
  • 3 tbsp of parsley, chopped
  • 100g of Gruyère, grated


Preheat the oven to 190°C/gas mark 5. Lightly grease a flan dish measuring approximately 10 inches
Roll out the pastry until it is big enough to cover your dish, and lay it gently into the dish. Press it into the corners and tear off any excess (don't trim the pastry too neatly as it will probably shrink as it cooks - just tear off any corners that are overhanging by a large amount)
Prick all over with a fork (or fill with baking beads if you have them), and blind bake for around 20 minutes, until golden brown
While the pastry cooks, prepare your filling. Heat the oil in a pan and cook the mushrooms and garlic over a medium heat for five minutes or so, until they have released their liquid. Season well
Lightly beat the eggs with the milk
When the pastry is golden brown, remove it from the oven and begin to fill it. Spread the mushroom pâté across the bottom of the pastry (if it's a particularly thick pâté, just dollop or crumble it instead)
Pour over the egg mixture, and sprinkle with chopped parsley. Then add the sautéed mushrooms in an even layer, and top with the grated cheese
Return to the oven for a further 25 minutes, or until the cheese has melted and the egg has set