Pizarro's recipe for wild mushroom and blue cheese tart
You won't find a more impressive and opulent vegetable tart than this one from Pizarro's pastry masters, just in time for spring.
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Cooking tools:
- Food processor
- Tart pan
- Pie weights
- Rolling pin
- Pastry brush
- Skillet
- Oven
- Stove
- Mixing bowl
- Baking sheet
- Aluminum foil
- Whisk
- Chef's knife
- Measuring spoon
- Plate
Ingredients
- 300g mixed wild mushrooms
- 2 tbsp olive oil
- 40g watercress leaves
- 100g Picos Blue cheese, crumbled
- 300ml double cream
- 4 large free-range eggs
- 50g walnut pieces
- 225g plain flour, plus extra for dusting
- 65g chilled butter, cut into pieces
- 65g chilled lard, cut into pieces
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