Mushroom tart
For the short pastry crust
250g organic flour
125g Beurre de Baratte (salted French butter)
1 egg yolk
A pinch of salt
For the custard
3 fresh eggs
200ml organic milk
200ml liquid cream
2 tbsp extra-virgin olive oil
Salt and pepper
1 tbsp of turmeric
For the vegetable filling
100g button mushrooms
200g spinach leaves
1 onion
50g pine nuts
Coconut fat
½ glass of Esprit de Malromé white wine
Start by making the pastry. Add the egg yolk to the flour and mix using your hands. Gradually incorporate the soft butter at room temperature to the mix. Knead the mixture until the dough is smooth and forms a ball. Wrap with cling film and leave to chill for an hour.
The custard for this tart is very simple. As you beat the eggs, slowly fold in all the other ingredients one by one (milk, liquid cream, olive oil, salt, pepper and turmeric).
Finely chop the onions and mushrooms. In a frying pan, melt the coconut butter and sauté the onions, adding in half a glass of Esprit de Malromé white wine. Reduce the mixture and then add the mushrooms and spinach. Cook for five minutes only.
Butter the tart pan. Roll out the pastry dough and line the pan. Pour in the custard and the vegetable mixture and sprinkle pine nuts over the top for a final touch.
Bake at 180 degrees Celsius for 20 minutes.
Let the tart cool and then enjoy it with a glass of Esprit de Malromé white wine.
