Walnut, mushroom and prosciutto tart recipe
Combined with prosciutto, mushroom and a boatload of Parmesan, walnuts add tangy, earthy notes to this already-rich and savoury tart
See method- Serves 8
- 1 hour 20 mins to prepare and 40 mins to cook and 30 mins to cool
- 363 calories / serving
- Freezable
Ingredients
- 75g walnuts, 25g roughly chopped
- 150g plain flour, plus extra for dusting
- 100g cold, unsalted butter, cubed
- 3 medium eggs, plus 1 egg yolk
- 1 tbsp olive oil
- 250g pack chestnut mushrooms, sliced
- 2 garlic cloves, crushed
- 5g fresh thyme, leaves picked, plus extra to garnish
- 150ml single cream
- 150ml semi-skimmed milk
- 50g Parmesan, finely grated
- 4 prosciutto slices, torn in half
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Shop ingredientsEach serving contains
- Energy
- 1505kJ 363.0kcal
- Fat
- 28g
- Saturates
- 12g
- Salt
- 0.7g
- Sugars
- 2g
of the Reference intake
Carbohydrate 17.7gProtein 12.1gFibre 1.3g
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Method
- Blitz 50g walnuts with the plain flour in a food processor until finely ground, then add the butter. Pulse a few times until the mixture resembles breadcrumbs. Add the egg yolk and 1 tbsp cold water and pulse again until just combined. Tip out onto a lightly floured surface and knead briefly to make a soft dough. Flatten to a disc, wrap in clingfilm and transfer to the fridge for 30 mins.
- Meanwhile, preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a large frying pan over a high heat and cook the mushrooms for 7-10 mins until well browned. Add the garlic and thyme and cook for 1 min. Season lightly and set aside.
- Roll out the chilled pastry on a lightly floured surface into a large circle about 26cm, then use to line a 22cm tart case. Scrunch up a large piece of baking paper and use it to line the pastry case, then fill the tin with baking beans. Blind-bake for 15 mins, then remove the beans and paper and bake for 5 mins until the pastry is slightly golden and dry to the touch. Reduce the oven to gas 4, 180°C, fan 160°C. Leave to cool for 20 mins.
- Beat together the 3 eggs, cream, milk and Parmesan; season. Arrange the mushrooms in the tart case, then pour over the egg mixture. Top with the prosciutto slices, remaining chopped walnuts and extra thyme sprigs. Bake for 35-40 mins until golden and set. Leave to cool for at least 30 mins before serving.
- See more Tart recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer
