Gill Meller's Wild Mushroom Tart

Name: Gill Meller's Wild Mushroom Tart
Ingredients: Butter 1 knob; Extra virgin olive oil 2 tbsp; Dried ceps 20g, soaked for 20-25 minutes in warm water to rehydrate, then drained, soaking water reserved; Mushrooms 250g, a mixture of wild and cultivated is fine; Flat-leaf parsley 1 tbsp, chopped; Thyme leaves 2 tsp; Onion 1 large, thinly sliced; Garlic 2 cloves, peeled and thinly sliced; Double cream 185ml; Stonegate Estate Organic eggs 2, plus 1 egg yolk; Parmesan or hard, aged sheep’s cheese a scattering; Salt; freshly ground black pepper; Plain flour 300g; Butter 150g, cubed and chilled; Fine salt a pinch; Chilled water about 150ml

stonegateestate.co.uk

This delicious tart makes for the perfect autumn lunch or supper, celebrating seasonal wild mushrooms and our fresh organic eggs.

View full recipe on stonegateestate.co.uk

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Ingredients

Butter 1 knob
Extra virgin olive oil 2 tbsp
Dried ceps 20g, soaked for 20-25 minutes in warm water to rehydrate, then drained, soaking water reserved
Mushrooms 250g, a mixture of wild and cultivated is fine
Flat-leaf parsley 1 tbsp, chopped
Thyme leaves 2 tsp
Onion 1 large, thinly sliced
Garlic 2 cloves, peeled and thinly sliced
Double cream 185ml
Stonegate Estate Organic eggs 2, plus 1 egg yolk
Parmesan or hard, aged sheep’s cheese a scattering
Salt
freshly ground black pepper
Plain flour 300g
Butter 150g, cubed and chilled
Fine salt a pinch
Chilled water about 150ml