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5 from 1 vote
Garlic Mushroom, Feta and Cherry Tomato Tart
Servings: 6
: 334 kcal
Author: Just Jo
Ingredients
For the base
  • 180 g strong bread flour
  • 1 medium egg
  • Approx 60-75ml water
  • 1 level tsp dried yeast
  • 1 tbsp olive oil
  • Salt and pepper
For the filling
  • 200-300 g baby button mushrooms
  • 1 large clove of garlic minced
  • 1 tsp olive oil
  • 6 spring onions finely sliced
  • 2 handfuls of cherry tomatoes approx 200-250g
  • 150 g feta marinated feta is fabulous here
  • 80 g greek yogurt low fat is fine
  • 120 ml single or double cream
  • 3 medium eggs
  • 1/2 tsp dried thyme
  • 1/4 tsp dried oregano
  • Good grating of fresh nutmeg
  • 1/4 tsp dried basil you may use fresh if dried horrifies you!
Instructions
  1. Make the pastry base by kneading all the dough ingredients together until smooth and not sticky – add a little more flour if it is sticky or all the water if too dry. Cover with a piece of cling film whilst you prepare the filling.
  2. Heat the oil for the filling and add your mushrooms (leave them whole) and cook until they release their juices at which time, quickly stir in the garlic and spring onions. Follow with the fried thyme and oregano. Cook until the onions are softened, not browned. Put to once side to cool.
  3. Roll out your pastry 2-3cm larger than your loose bottomed tart tin – mine is 23cm in diameter. Transfer to the tin and gently mould to the sides of the tin. Use your thumb to “cut” the excess pastry off against the rim of the tin.
  4. Add the cooled vegetables then slice your cherry tomatoes in half and add them on top. Cube or tear up your feta as you like and scatter over the top too – try and insure the future slices will have an equal amount of all the filling main ingredients. It will look like there isn;t enough but don’t panic – the custard is coming! Albeit a savoury one…
  5. Measure the yogurt, cream, eggs and nutmeg into a jug and whisk until well combined but not frothy. Pour over the vegetables and sprinkle with the dried basil, if using. I suggest using fresh on top after it is cooked if you have an aversion to dried herbs.
  6. Bake in a preheated oven at 180°C for 30-35 mins until the filling is puffed up, browned in places and the pastry is shrinking away from the tin. It will puff up quite a bit with those three eggs.
  7. Cool in the tin for 15 minutes then remove from the tin, slide off the base and then cool on a rack. Cut into portions and when completely cool, wrap well in cling film then foil if freezing. If not, wrap in cling film and it will keep in the fridge for 2 days. Return to room temp before eating or pop in a moderate oven to warm through if liked.