Mushroom and Feta Tart by Kirsten Tibballs | Bulla

Ingredients

• 190g unsalted butter, cubed
• 15g brown sugar
• 20g egg yolks
• 1 ½ tsp salt
• 50mL water
• 250g plain flour
• 150g small cap mushrooms
• 150g Swiss brown mushrooms
• 100g oyster mushrooms
• 1 red onion
• 3 garlic cloves
• 1 Tbsp olive oil
• 50g unsalted butter
• 5 sprigs of thyme
• salt and pepper to taste
• 180g baby spinach leaves
• 180mL Bulla Crème Fraîche
• 200mL Bulla Thickened Cream
• 6 egg yolks
• pinch of ground nutmeg
• salt and pepper
• mushroom filling (above)
• 80g feta
• Bulla Crème Fraîche