- 200g Marriage’s malted brown flour
- Sea salt and freshly ground pepper
- 100g cold, unsalted butter, cut into small cubes
- 6-8 tbsp cold water
- A gloss of olive oil
- 800g mushrooms, thinly sliced
- 2 garlic cloves, finely minced
- 2 rosemary sprigs, leaves finely chopped
- 4 tbsp Balsamic Vinegar of Modena
- 1 apple
- 150g Santa Gadea goat’s cheese
1. Preheat oven to 200°C/Gas 6. Toss the flour, butter and some salt in a large bowl.
2. Rub the butter into the flour till you get breadcrumbs. Mix in 1 tbsp of water at a time, for a dough. Shape into a ball. Wrap in a clean cloth/cling film. Pop in fridge for 15 mins.
3. Get a large oiled frying pan hot. Add the mushrooms. Season. Sizzle till golden. Stir in the garlic and rosemary. Cook for a mo. Add the balsamic. Let the ‘shrooms absorb it. Take off heat.
4. Remove pastry from fridge. Pop it on some baking paper. Roll into a dinner plate sized circle. Trim the edges if too big. Put the baking paper and pastry on a baking sheet. Fold the pastry edges in to make a 2 cm crust, pinching for a crimp.
5. Cut a small circle of baking paper, the size of the inside of your tart. Put it in the centre. Set a small oven-proof dish on the lined pastry (it keeps it from bubbling up). Bake for 15 mins, or till golden.
6. Peel, core and quarter your apple. Thinly slice each quarter. Mix with the mushrooms.
7. Remove the dish on top of your pastry. Tumble in the mushroom/apple mix. Tuck in bits of goat’s cheese and dot on top.
8. Bake for 10-15 mins, till cheese is bubbly golden. Lovely warm with a rocket salad.