Mushroom, Walnut and Goats Cheese Tart
Short Crust Pastry: Sift 250g plain flour with a pinch of salt add 125g chilled cubed butter and rub with the tips of your finger until the flour resembles breadcrumbs. Add 2-3 tablespoons of cold water and bring pastry together until a ball is formed, flatten slightly, wrap and chill for at least 30 minutes.
Preheat oven 180 160 fan, line a tart case.
Tart Filling: 75g butter, 1 onion thinly sliced, 2 garlic cloves crushed, 1 tablespoon fresh rosemary, chopped, 500g large dark Portobello mushrooms, sliced, Finely grated and juice of 1 unwaxed lemon, 3 large eggs, beaten, 250g mild goats cheese, 100g walnuts coarsely chopped, Sea salt and freshly ground black pepper
Roll out the chilled pastry and line the prepared case, blind bake for 10-12 minutes then remove baking beans then continue to bake for a further 5-7 minutes.
Melt the butter in a deep frying pan then add the onions and garlic, cook for about 10 minutes until onions soft and translucent, stir in the chopped rosemary, add the mushrooms, lemon zest and juice, season and cook until the liquid has evaporated. Allow to cool
Put the eggs and half the goats cheese in a bowl, beat well then stir into the cooled mushroom mixture, season well. Pour into pastry case and spread evenly. Dot the remaining goast cheese over the top and sprinkle the walnuts.
Bake in the preheated oven for 20-25 minutes.. serve warm or cold.. Delicious!