Mushroom, thyme & goat cheese freeform tart w/ hazelnut spelt pastry

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 hope you love this recipe. My little family and I devoured it's rich savoury goodness.

Have a wonderful week. Hugs. Kelly xox

Freeform Meadow Mushrooms, thyme & goat cheese tart w/ hazelnut spelt pastry

Serves 4-6

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

Filling

2 garlic cloves - finely diced

1/2 brown onion - cut into very fine slices

250 grams  White Button Mushrooms - cut into quarters

250 grams 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.