Egg and wild mushroom tart
Egg and wild mushroom tart
This tart is lovely topped with fresh basil leaves and is a great addition to the Christmas buffet table. It can be made the day before and makes the perfect bring-along vegetarian dish.
Servings
6
Prep time
Cook time
Recipe
Ingredients
- Crust
- 3 cups almond meal
- Pinch sea salt
- 1½ tsp bicarbonate of soda
- 1 tsp dried rosemary
- 125mL extra-virgin olive oil or melted butter
- 2 tbsp cold filtered water
-
- Filling
- 25g butter or 1 tbsp olive oil
- 1 French shallot, finely chopped
- 2 cloves garlic, finely chopped
- 300g mixed mushrooms, chopped
- Handful parsley, chopped
- Sea salt & freshly ground black pepper, to taste
- 3 eggs
- 400mL coconut milk
- 2 tbsp nutritional yeast flakes (or grated parmesan if preferred)
Method
- Preheat oven to 180°C and lightly grease 22cm tart tin.
- To make crust, combine almond meal, salt, bicarb and rosemary in a large bowl and mix well.
- In separate bowl, whisk olive oil with half the water. Stir olive oil and water into dry ingredients and mix well to combine. If mixture is too dry, add more water. Press into base and sides of the prepared tin. Bake for 10 mins.
- Meanwhile, make filling. Heat large frying pan over medium heat, add butter or oil and fry shallot, garlic and mushrooms for 5 mins, or until there is no liquid left in pan. Add parsley and season with salt and pepper.
- While mushrooms are cooking, whisk eggs, coconut milk and yeast flakes or parmesan cheese if using in medium bowl.
- Allow crust to cool slightly before spooning in mushroom mixture, and finally pour egg mixture over.
- Bake for 25–35 mins, until crust is golden and filling is set.
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