I REALLY love mushrooms. You'll find some of my favourite mushroom recipes HERE and HERE. Sometimes the delightful mushroom gets put in the category of a winter vegetable but this is definitely not true. I'm a year-round fan. Adding them raw to salads or creating a whole dish around them like this divine tart.
It's hard not to adore freeform tarts like this. They look so lovingly handmade. Shunning boring cookie-cutter perfection and instead embracing charming, rustic imperfection. Pair it with a giant green salad with a crisp lemon dressing or a punchy balsamic vinaigrette.
The pastry can be made a day up to a day in advance so that all you need to do is sauté your mushrooms and roll out the dough.
I've partnered with the good folks of Meadows Mushrooms to present this recipe. Meadows are a family owned and run company that have been growing mushrooms in NZ for over 45 years.
Mushrooms truly are a superfood. Deserving of all the same attention (and probably more!) that kale, chia and goji berries get. An excellent source of B vitamins and potassium, not to mention selenium, which NZ soils are chronically low in.
I hope you love this recipe. My little family and I devoured it's rich savoury goodness. Perfect as a Meatfree Monday offering and equally beautiful served up at a weekend lunch with friends. A delicious glass of oaky Chardonnay or a Pinot Noir would pair very well with it.
Have a wonderful week. Hugs. Kelly xox
**For more delicious mushroom recipes, nutritional info and inspiration visit www.meadowmushrooms.co.nz
Freeform Meadow Mushrooms, thyme & goat cheese tart w/ hazelnut spelt pastry
3/4 cup raw hazelnuts
1 1/4 cup spelt flour
100grams cold butter - cut into cubes
2 generous pinches sea salt
2 - 4 tablespoons cold water
2 garlic cloves - finely diced
1/2 brown onion - cut into very fine slices
250 grams Meadows White Button Mushrooms - cut into quarters
250 grams Meadows Brown Portobello Mushrooms - cut into thick slices (each mushroom cut into roughly 5 pieces)
2 tablespoons fresh thyme leaves
Ghee or olive oil for sautéing
50 grams good quality goat feta
To make the pastry place the hazelnuts in a food processor and blitz until the consistency of a fine crumb. Add the spelt flour and the butter and process until the butter is evenly combined. It should look like breadcrumbs.
Add the salt, egg yolk and 2 tablespoons of water. Run the processor slowly until the pastry comes together in a ball. Add the additional water if necessary.
Form the dough into a disc and cover with plastic wrap. Place in the fridge to cool for at least half an hour.
Meanwhile cook your filling. Heat one generous spoonful of ghee or olive oil to a sauté pan and place over a medium heat. Add the onion and garlic. Saute until the onion is tender and translucent.
Add the mushrooms and thyme along with an additional amount of oil or ghee is the pan is too dry. Toss thoroughly. Place a lid on top and let cook for 4 minutes. Remove lid an allow to cook for another 10 minutes, moving around the pan regularly.
Season generously with sea salt and cracked black pepper. Set aside to cool for 30 minutes
To assemble tart
Preheat oven to 180 degrees celsius (fan bake). Line a chopping board with baking paper.
Use a rolling pin to roll out pastry until 1/2cm thick and roughly round. Pile the mushrooms into the centre of the pastry leaving an 8cm gap at the edges. Crumble the goat cheese over the top, along with some more fresh thyme and a good grind of cracked black pepper.
Carefully lift the baking paper and tart. Place on a baking sheet. Bake for 30-35 minutes until lightly golden.
Allow to sit for 15-20 minutes before serving.
Best served warm. Serve with a crisp green salad.
Leftover tart will last 2 days in the fridge. Not suitable for freezing.