Exotic mushroom and thyme tart
| Recipe By: | Prue Leith Chefs Academy |
| Serves: | 12 slices |
Ingredients
- large pinch pepper
- large pinch salt
- 500 ml low fat milk
- 8 egg yolks
- 400 g leeks
- 120 g Portabellini mushrooms
- 1/2 bunch swiss chard
- 150 g mixed exotic mushrooms
- large pinch pepper
- large pinch salt
- 1 egg
- 3 tsp thyme leaves
- 4 tbsp Slimmer’s Choice mozzarella cheese, grated
- 4 tbsp Grana Padano, grated
- 1/2 head cauliflower
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Cooking Instructions
- Pre-heat oven to 170˚C.
- To make the crust place finely shred the cauliflower in a food processer, then steam until soft. Set aside and allow to cool.
- Stir the cheese, thyme and egg into the cauliflower mixture and press the mixture into a deep quiche tin. Wet hands are very helpful when doing this task.
- Place the crust in the fridge to chill for 30 minutes, then place the tart tin in the oven and bake until pastry case is set.
- Slice leeks in half lengthwise then cut into 0.5cm slices wash very well and drain on paper towel. Place a pan on the stove add the olive oil and sauté until al dente.
- Slice portabellini and large exotic mushrooms into 1cm slices and add to the leeks. Also add the thyme. Trim and add the smaller exotic mushrooms whole.
- Sauté the mushrooms to golden brown and don’t steam them.
- Clean and wash the Swiss chard and tear into large pieces. Add the Swiss chard to the mushrooms and sauté until just wilted.
- Spread the filling evenly into the tart case.
- Crack the egg yolks into a bowl, add the milk and whisk very well. Season with salt and pepper then pour over the mushroom and Swiss chard filling.
- Place in the oven and check after 30 minutes to make see if it is ready. If it is getting too brown cover the tart with foil until the custard is set.
- This tart can be served hot or at room temperature.
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