Mushroom tart recipe | Sainsbury`s Magazine
Bruno Loubet's velvety mushroom tart recipe is so rich that you'll only need a small slice per person. Serve with dressed leaves; the pepperiness of watercress contrasts well
Ingredients
- 1 x 375g pack ready-rolled shortcrust pastry
- plain flour, for dusting
- 25g dried porcini
- 1 egg white
- 300g chestnut mushrooms
- 2-3 shallots (about 60g), finely sliced
- 60g unsalted butter
- 2 large garlic cloves, crushed
- 225ml double cream
- 1 tbsp finely chopped tarragon leaves, plus extra to garnish
- 4 large egg yolks, beaten
- 40g Parmesan or vegetarian alternative, finely grated
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