Mushroom Tart




  • 3 Tbsp butter 
  • 1 Tbsp chopped parsley, plus extra leaves for serving 
  • 1 Tbsp finely chopped shallot 
  • 1/2 tsp dried tarragon 
  • salt and freshly ground black pepper 
  • 250g made-with-butter flaky puff pastry 
  • 1 egg, beaten 
  • 300g mushrooms, sliced 1cm thick

Suggested wine match -  2013 Waipara Hills Equinox Pinot Noir

From The Food Show 2015.


Preheat the oven to 220°C.

Soften the butter in the microwave but do not melt it. Add the parsley, shallot, tarragon and a good seasoning of salt and pepper. Mix well. Reserve.

Roll the pastry out on a floured surface into a rectangle about 40cm x 20cm. Brush some of the beaten egg around the edge of the pastry and fold it in about 2cm over all around, pressing it down so it sticks and forms a raised border. Brush the border with egg.

Prick the pastry inside the raised border all over with a fork. Pack the mushroom slices in neat layers inside the raised border. The mushrooms must be inside the border or they will stop the border rising.

Put the butter mixture in a line on top. Cook in the oven for 25 minutes or until as well cooked as possible but not burnt.

Remove from the oven, sprinkle with parsley leaves and serve in slices.