Mushroom Tart…

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

Image

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.

photo 1

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.

imagephoto 4

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

Enjoy

Veggie soup

Veggie soupHealthy vegetable soup for dinner tonight. Plus some homemade crusty Italian bread.

Soup has got to be one of the most versitile things you can make. It’s a great way to use up veggies in your crisper.

tonight I’ve finely sliced 1 leek, chopped 4 cloves of garlic, diced I medium carrot, 1 medium potato, 1 stalk of celery, and a small piece of pumpkin. Heat 2-3 tablespoons of olive oil in a large pot. Add the leek and garlic and sauté for 3-4 minutes on a medium high heat. Add the rest of the veggies, 1/2 can of tomatoes, 2 cups of water, 1cup of frozen spinach, salt, pepper, cinnamon, pinch of ground cumin. Give it a good stir, cover the pot, lower the heat and let it simmer away for about 1 hour. Taste for seasonings.

Sometimes I purée it, sometimes I leave it chunky, but I always enjoy it.

Try and let me know…..