You are here

Vegetarian Festive Tart

sweet.chef's picture
  Butter 1 Ounce (25 Gram, 2 Tablespoon)
  Onion 1 , finely chopped
  Garlic 2 Clove (10 gm), crushed
  Mushrooms 12 Ounce, roughly chopped (350 Gram, 5 Cups)
  Dried mixed herbs 2 Teaspoon
  Chopped fresh parsley 15 Milliliter (1 Tablespoon)
  Fresh white breadcrumbs 2 Ounce (50 Gram, 1 Cup)
  Dijon mustard 15 Milliliter (1 Tablespoon)
  Ground black pepper To Taste
  Plain flour 8 Ounce (All Purpose, 225 Gram, 2 Cups)
  Butter 6 Ounce (175 Gram, 3/4 Cup)
  Paprika 2 Teaspoon
  Parmesan cheese 4 Ounce, grated (115 Gram)
  Egg 1 , beaten
  Water 15 Milliliter (1 Tablespoon)
  Plain flour 1 Ounce (25 Gram, 2 Tablespoon)
  Milk 1⁄2 Pint (300 Milliliter, 1 1/4 Cups)
  Parmesan cheese 1 Ounce, grated (25 Gram)
  Cheddar cheese 3 Ounce, grated (75 Gram)
  English mustard powder 1⁄4 Teaspoon
  Egg 1 , separated
  Salt To Taste

1. To make the pastry, sift the flour into a bowl and rub or cut in the butter until it resembles fine breadcrumbs. Stir in the paprika and Parmesan cheese. Bind to a soft dough with the egg and water. Knead until smooth, wrap in clear film (plastic wrap) and chill for 30 minutes.
2. To make the filling, melt the butter in a pan, add the onion and cook until tender. Add the garlic and mushrooms and cook, uncovered, for 5 minutes, stirring occasionally. Increase the heat to evaporate any liquid in the pan. Remove the pan from the heat and stir in the herbs, white breadcrumbs and seasoning. Allow to cool. Preheat the oven to 190°C/375°F/Gas 5, with a baking sheet placed inside.
3. On a lightly floured surface, roll out the pastry and use to line a 23cm/9in loose-based flan tin (quiche pan), pressing it into the edges and making a narrow rim around the top. Chill.
4. To make the cheese topping, melt the butter in a pan, stir in the flour and cook for 2 minutes. Gradually blend in the milk. Bring to the boil, stirring constantly, and simmer for 2-3 minutes. Remove the pan from the heat and stir in the cheeses, mustard powder and egg yolk, and season. Beat vigorously until smooth. Whisk the egg white until it holds soft peaks, then fold into the cheese mixture.
5. Spread the mustard evenly over the pastry case. Spoon in the mushroom filling and then pour over the cheese topping. Bake on the hot baking sheet for 35-45 minutes until golden.

Recipe Summary

Difficulty Level: 
Holiday, Party

Rate It

Your rating: None
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3951 Calories from Fat 2242

% Daily Value*

Total Fat 255 g392%

Saturated Fat 152.7 g763.4%

Trans Fat 0 g

Cholesterol 1059.4 mg353.1%

Sodium 3960.7 mg165%

Total Carbohydrates 296 g98.8%

Dietary Fiber 19.3 g77.2%

Sugars 31.3 g

Protein 130 g260.4%

Vitamin A 273.1% Vitamin C 79.5%

Calcium 288.3% Iron 69.8%

*Based on a 2000 Calorie diet

Vegetarian Festive Tart Recipe