MushroomOlive OilStartersVegetarian

Wild Mushroom Tarts

These stunning wild mushroom tartlets with porcini make amazing starters or a fantastic picnic showstopper. Our Filippo Berio Classico Olive Oil makes a great shortcrust pastry case for these tasty tarts. Great served with salad, or make them mini and have as a canapé.

Prep Time: 25 mins
Cooking Time: 35 mins
6 people

Used in this recipe

Ingredients

250g plain flour
Pinch of salt
25g Parmesan cheese, finely grated
1 large egg, beaten
5 tbsp Filippo Berio Olive Oil

Filling

15g dried porcini mushrooms
3 tbsp Filippo Berio Classico Olive Oil
1 medium onion, finely chopped
2 garlic cloves, crushed
200g chestnut mushrooms
150g mixed wild mushrooms, cleaned
2 large eggs
150ml double cream
40g Gruyere cheese, grated

Method

Put the flour, salt and Parmesan cheese into a bowl. Add the egg, olive oil and 4 tbsp warm water. Mix well until the mixture forms a dough. Knead lightly on a floured surface and form into a smooth ball. Wrap in cling film and chill for 30 minutes.
Put the porcini mushrooms into a small bowl, cover with warm water and leave to soak for 20 minutes. Drain and pat dry on kitchen paper.
Heat the oven to 200°C/400°F/Gas Mark 6. Divide the pastry into six portions and roll out each to a thin circle and use to line six 10cm individual flan tins. Prick the bases with a fork then line with foil and bake blind for 10 minutes, until beginning to colour around the edges. Remove the foil and bake a further 5 minutes.
While the pastry is cooking, prepare the filling. Heat the olive oil in a large frying pan, add the onion and cook for 5-6 minutes over a medium heat until softened. Chop the Porcini mushrooms and add to the onion. Add the garlic and stir together for 1 minute. Add all the remaining mushrooms to the pan and fry for a further 2 minutes.
Spoon into the pastry cases. Beat the eggs and cream together with a little seasoning, pour over the mushrooms then sprinkle with Gruyere cheese. Bake for about 20 minutes until the filling is set. Serve warm.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.