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Mushroom & Walnut Tart Recipe

If you’re looking for a delicious (and beautiful) feast, it’s worth checking out this Mushroom & Walnut Tart recipe!

This recipe serves 8 – 10.

Ingredients

Ingredients for the crust:

  • 350 g flour
  • 1 tsp salt
  • 170 g butter, cold & cubed
  • 90 ml ice cold water

Ingredients for the filling:

  • 2 large red onions, diced
  • 2 cloves garlic, minced
  • 1 kg mixed cultivated mushrooms, roughly chopped
  • 4 large eggs
  • 250 ml milk
  • 1 Tbsp fresh oregano, chopped
  • 1 tsp fresh thyme leaves
  • 1 tsp salt
  • Pinch ground nutmeg
  • 100 g raw walnuts, finely chopped
  • 100 g havarti cheese, (or similar) grated

To serve:

  • Watercress
  • Pomegranate rubies

Pantry staples:

Method

For the crust:

  1. Add flour and salt to a food processor.
  2. Pulse to mix salt into the flour.
  3. Add the cold butter and blitz until well distributed.
  4. Slowly pour in the ice water and pulse until the dough comes together.
  5. Remove dough, shape into a disk, wrap in cling film and refrigerate for 1 hour.
  6. Preheat oven to 180˚C.
  7. Roll out dough on a lightly floured work surface.
  8. Roll out gradually, periodically letting the dough rest for a moment before continuing.
  9. Roll dough to a thin round, larger than your fluted quiche / tart dish.
  10. Roll up on the rolling pin and lay the dough loosely into the pan.
  11. Press firmly along the base and sides.
  12. Trim away any overhanging pastry, but leave a good edge height to allow for shrinking.
  13. Line with greased tin foil or baking paper.
  14. Fill to the top with baking rice or beans.
  15. Bake for 15 minutes.
  16. Remove the lining and return the crust to the oven for a further 10 minutes, or until golden and crisp.

For the filling:

  1. Heat a drizzle of olive oil in a large frying pan.
  2. Add the onion and cook until tender.
  3. Add the garlic and cook until fragrant.
  4. Scrape into a mixing bowl.
  5. Add a fresh drizzle of olive oil to the pan and cook the mushrooms in batches on high heat until deeply golden and they have released all of their liquid (this will take several batches but do not rush this step or the tart will be soggy). Set cooked mushrooms aside.
  6. In a large mixing bowl, whisk the eggs thoroughly.
  7. Add the milk, oregano, thyme, salt, nutmeg and walnuts.
  8. Mix the cooked onions, mushrooms and havarti cheese together.
  9. Fill the tart shell with the mixture.
  10. Pour over the egg custard.
  11. Place in the oven and bake for 35 – 40 minutes until set.
  12. Remove from the oven and allow to rest until the tart firms up.
  13. Slice and serve with a scattering of pomegranate rubies and lightly dressed watercress.

Mushroom & Walnut Tart Recipe Notes

This Mushroom & Walnut Tart Recipe is courtesy of the South African Mushroom Farmers’ Association (SAMFA), a group of farmers who grow and love mushrooms.

They share their passion by promoting all varieties of mushrooms, creating unique recipes that showcase the many flavour profiles of mushrooms, and engaging in charity campaigns that make the world a better place.

Why mushrooms?

These powerful little foods are packed with nutrients and fibres, have very few calories, and are an excellent source of plant protein. If spiced right, they even make a great meat replacement!

You can check out SAMFA’s social media pages on Facebook, Instagram, and Twitter for all their latest updates.

We’ve shared dozens of SAMFA recipes, which you can access in our full Recipes Archive. You may just find your next delicious meal there!

Disclaimer: This is a sponsored recipe that also contains some independent affiliate links. Affiliate relationships allow us to earn a small commission on sales if you click over from our site. This does not affect the purchasing price. Affiliates help us to finance I Love Foodies. We appreciate your love and support.

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