Roasted Mushroom, Pumpkin, and Egg Tart Recipe - Better Homes & Gardens Australia
This roasted mushroom, pumpkin, cheese, and egg tart offers a quiche-like texture with a medley of vegetables. Perfect for brunch or a picnic.
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Cooking tools:
- Food processor
- Rolling pin
- Pie weights
- Tart pan
- Pastry brush
- Colander
- Cooling rack
- Oven
- Refrigerator
- Baking sheet
- Parchment paper
- Plastic wrap
- Mixing bowl
- Whisk
- Chef's knife
- Spoon
Ingredients
- 200g Kent pumpkin, peeled, deseeded, thickly sliced
- ½ brown onion, thinly sliced
- 200g field or portobello mushrooms, thickly sliced
- Sea-salt flakes and freshly ground black pepper, to season
- 50g butter, chopped
- Cooking oil spray, for greasing
- 1 eggwhite, whisked
- Extra 3 eggs, lightly beaten
- ¼ cup thickened cream
- 1 tsp thyme sprigs
- 70g Castello white cheese, roughly chopped
- Extra thyme sprigs, for garnishing
- Caramelised onion chutney, to serve
- Rocket salad, to serve
- Shortcrust pastry
- 2 cups plain flour
- Pinch of fine salt
- 125g butter, chilled, chopped
- 1 egg
- 2 Tbsp chilled water
- Extra plain flour, for dusting
- 1 tsp thyme leaves
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