Mushroom and potato tarts

Ingredients

• 20g dried porcini mushrooms*
• 3 frozen, thawed shortcrust pastry sheets
• 2 potatoes (about 400g), peeled
• 2 eggs
• 1 cup (240g) creme fraiche
• 2 tsp chopped thyme leaves
• ¼ cup (65g) soft goat’s cheese, crumbled
• 30g unsalted butter
• 1 tbs olive oil
• 1 garlic clove, finely chopped
• 300g mixed fresh mushrooms (such as Swiss brown and chestnut), sliced if large
• 2 tbs chopped flat-leaf parsley leaves
• Salad leaves, to serve

 * Dried porcini are from delis and gourmet food shops.

Method

Soak the dried porcini in ½ cup (125ml) boiling water for 30 minutes. Drain, squeezing out excess liquid, then roughly chop the porcini and set aside.

Use the pastry to line six 12cm loose-bottomed tart pans, trimming any excess. Chill for 15 minutes.

Place the potatoes in a saucepan of cold, salted water. Bring to the boil over medium-high heat, then cook for 8–10 minutes to par-boil. Cool, then slice into thin rounds.

Preheat the oven to 180°C.

Line the tart shells with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes, then remove the paper and weights and bake for a further 2–3 minutes or until golden and dry. Cool slightly.

Whisk the eggs, creme fraiche and 1 teaspoon thyme together, then season. Arrange the potato slices, slightly overlapping, in the tart shells and pour over the creme fraiche mixture. Scatter with the goat’s cheese and bake for 15 minutes or until the filling is set.

Meanwhile, place the butter and oil in a frypan over medium-high heat. Add the garlic, fresh mushrooms and the remaining 1 teaspoon thyme, then cook, stirring, for 3–4 minutes until softened. Add the porcini and parsley, then season and cook for a further 2–3 minutes until tender.

Top the tarts with the mushroom mixture and serve with the salad leaves.

Want to learn more about potatoes?

Potatoes