225g plain flour
100g cold buttered, cubed
Large pinch dried thyme
200g mixed wild mushrooms (or regular mushrooms if wild aren’t in season), sliced
200g chard, stalks removed and leaves roughly chopped
2 cloves garlic, peeled and finely sliced
300ml double cream
100g gruyere cheese, grated, plus extra for the tart top
To make the pastry add the flour, butter, thyme and pinch of salt to a food processor and pulse until it resembles breadcrumbs. Add the egg and pulse until it comes together to form a ball. Remove from the bowl and bring together with your hands to form a smooth ball. Flatten with your hand then wrap tightly in cling film and chill for at least 30 minutes in the fridge.
Grease and line a 23cm fluted loose bottomed tart case. Once the pastry has chilled, roll it out on a floured work surface to approx. 0.5cm thickness and carefully line the tin with the pastry, ensuring it is pushed right into the corners. Line the pastry with baking paper and fill with baking beans or dried pulses then blind bake for 20 minutes. Remove the paper and baking beans then continue cooking for another 10 minutes.
Meanwhile make the filling by frying the garlic in a drizzle of oil and a large nob of butter in a large frying pan until it is just starting to colour. Add the mushrooms and fry for 5 minutes then add the chard and cook until the mushrooms have started to caramelise and the chard has wilted. Season well with salt and pepper. Lightly whisk the eggs in a large mixing bowl then add the cream followed by the mushroom and chard mixture, ensuring everything is well combined. Pour this into the pastry case and top with some extra grated cheese. Bake in the oven for 20-25 mins or until the top has browned and the filling has set.
Serve with a big green salad.
Photography by Hannah Hughes