Mushroom Tart…

This recipe is one I helped develop when I was working at a bakery.

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I learnt so much working there, and made amazing friends.

There are a few components in this one, but nothing at all difficult and definitely worth  it.

For the pastry  mix together 250g plain flour, 90ml olive oil, 65g freshly grated parmesan cheese, pinch sea salt, and 100ml water in a bowl until you get a ball of dough. Wrap it in plastic wrap and chill ( the pastry – not you) for 1 hour.

I make the caramelised onion next by peeling and cutting in half, 2 large onions (red or brown or a mixture of both), and then thinly slicing them. Put them in a large frypan with 2 tablespoons of olive oil and a couple sprigs of rosemary and 1/2 teaspoon of sea salt. Cook them over a medium heat, stirring occasionally, for around 30 minutes. Then stir in 2 tablespoons of balsamic vinegar, and 1 tablespoon brown sugar. Let this cook until there is very little liquid left and the onions are soft and yummy. Take off the heat and let it cool down.

Next – grate 3-4 cloves of garlic into a large bowl and add about 1 cup of finely chopped flat leaf parsley, the leaves from a few sprigs of thyme (I love thyme, so I put a fair bit in), and 2-3 tablespoons of olive oil. Thinly slice 300(ish)g of mushrooms ( I used a mix of large field and shitake), add them to your parley bowl with lots of freshly ground pepper and some salt and gently mix it all together.

Now – cut the dough in half and roll each half into a rectangle. (I roll straight onto some baking paper then slide that onto a baking tray)

Spread the onion equally between the two rolled out dough portions, leaving 2cm along the edges. Pile the mushrooms on top and fold up the edges. Looks like alot of mushroom, but it does cook down.

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Cook in a pre-heated oven 160c for 30 – 45 minutes, until the pastry is golden.

I then crumble some fetta cheese over the top to finish it off.

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Love this with a fresh salad. Taste amazing cold the next day.

Enjoy

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Spaghetti and meatballs

imageNearly made spaghetti.bol. for dinner. Decided meatballs would be good too.

For the meatballs I finely diced 1/2 an onion, grated 4 cloves of garlic, and mixed well into 350g  lean beef mince. Cut the crust off  2 slices of bread, roughly cut and soak in water for a minute, then squeeze most of the water out and add it to the meat. Season with salt, pepper, a pinch of cumin powder, 1/2 teaspoon smoked paprika, 1 teaspoon dried tarragon. Add 1 egg and get in there with your hands and squish it all together until very well combined.

Heat 2 tablespoons of olive oil in a large lidded frypan, form the meat mix into balls (up to you the size – I made them walnut sized this time), and brown them In the frypan On a medium heat.

Take the meatballs out of the pan and add a splash more oil. Throw in 1/2 brown onion – diced, 4 cloves garlic – finely chopped, and cook for about 2 minutes. put in about 200g of dice canned  tomato, 1/4 cup white wine, 2 tablespoon tomato paste, and about 1/2 cup of water. Season with salt, pepper and maybe 2 teaspoons mixed herbs. Bring to the boil, reduce heat to low and gently tip the meatballs back into the sauce and coat them in the sauce. Cover the frypan, and simmer gently for about 45 minutes.

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Cook up your favourite pasta, toss through the sauce and meatballs.

serve with salad and freshly grated Parmesan, and a glass of red wine. We had a Peter van Gent Durif 2008. Perfect.

I Think  you’ll like this one.

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