SPRING WILD MUSHROOM & BRIE TART
Tips Best for Spring are morels but the recipe works with any mushroom you prefer.
By Chef Lewis Brown
PREP TIME 1H
SERVES 4
COOKING TIME 20 MINS
INGREDIENTS For the tart crust: 250g Plain Flour 125g
4. Roll out onto a lightly floured surface to about 1/4 of a cm thick and cut in to circles roughly 8cm in diameter. Refrigerate in the mould for another 30 minutes. 5. Blind bake the tart case at 170°C for 15 minutes. 6. Brush the case with a beaten egg and return to the oven for a further 5 minutes. Make the mushroom mix: 1. Preheat the oven to 140°C, slice the mushrooms and fine dice the garlic, shallot and thyme. 2. Heat a little oil in a pan over a medium heat and sauté the mushrooms, shallot, garlic, and thyme. 3. Add the butter and cook the mushrooms through and deglaze with white wine. 4. Put the mix into a bowl and 5. In a jug mix the egg yolks and cream together, then add the mushroom mix evenly between the tart cases and pour a little of the cream mixture into each. 6. Top with generous slices of Cricket St Thomas Brie and bake at 140°c for 12-14 minutes. To finish: 1. Heat the oven to 180°C, put the tarts back through the oven for eight minutes to brown. 2. Meanwhile poach your eggs and bring a pan of lightly vinegared water to the boil and then turn down to a simmer crack the eggs straight into the pan and simmer gently for 3-4 minutes depending on size. 3. Remove the tarts from the oven and serve the poached egg on top with the watercress. season with sea salt and black pepper and add the parsley.
Diced Butter
2 tbsp
Water
1
Whole Egg Pinch of Salt Dried beans/ uncooked rice for blind baking
50 ml Wine For the mushroom mix: 400g
In season wild mushrooms Cricket St Thomas Brie (v) (fully ripe with rind removed)
200g
2
Large garlic cloves
½
Banana shallot
1 1
Few sprigs of thyme Small handful of parsley
25g
Butter
2
Egg yolks
200ml
Double cream
To finish: 4
Medium eggs
1 1
Splash white wine vinegar Handful fresh watercress
METHOD Make the pastry: 1. Pulse the flour, salt, and cold butter in a food processor until it resembles fine breadcrumbs. 2. Add the water a tbsp at a time to form a dough. 3. On a floured surface, gently knead just to bring the dough together then refrigerate in cling film for 30 minutes.
| CRICKET ST THOMAS - SEASONALLY BRITISH MENUS 6
SEASONS - SPRING/SUMMER 2024 | 7
Available in 135g, 1.1Kg RW & 2.3Kg RW
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