Cheese and Mushroom Tart

June 1, 2020

Serves 6
Prep Time
Cook Time
Difficulty Level
3 / 5

The beauty of a savoury tart is you don’t have to eat a lot of it to feel full and satisfied. This cheese and mushroom tart makes a hearty meal for young and old. It comes with a tasty buttery crust that will goes wonderfully with the eggy-cheesy-and-mushroomy filling.




Preheat the oven to 200 C (180 C fan-forced). Grease a 25cm-deep fluted flat tin with removable base.


Place flour, 150 g of the butter and a pinch of salt into a food processor; process until the mixture looks like fine breadcrumbs and there are no lumps of butter left.


Gradually add 3 tbsps of chilled water; process until the pastry just comes together. Turn pastry onto a lightly floured bench and knead lightly. Roll out between 2 sheets of baking paper to 4mm thick. Ease the pastry into the base and sides of the prepared tin. Prick the pastry base with a fork and freeze pastry case for 10 mins.


Lay a large sheet of foil or baking paper in the flat tin, and fill with baking weights or rice. Place the tin on an oven tray and bake on the lowest shelf for 30 mins. Then, remove the tin from the oven, and remove the foil and weights. Bake for a further 10 mins, or until the pastry is pale golden and cooked.


In a large frying pan over high heat, heat the remaining 50 g butter, and cook the mushrooms and onions until golden brown. Don’t rush this process – wait until the mushrooms have released their moisture and that it has evaporated.


Whisk the eggs and cream in a medium bowl. Season with salt and freshly ground pepper.


Spoon the mushroom mixture over the base of the pastry, followed by the chives and cheese. Carefully pour the egg mixture into the tart case. Bake on the lower shelf for 45 mins, or until the egg has just set. Serve topped with rocket and extra chives, if desired.

Photo: John Paul Urizar/