Earlier in the week I showed you my comfy carrot and walnut cake recipe that I had made for a charity event. Today I am adding my Wild mushroom and goat’s cheese tart. This recipe is one that my family absolutely love, it is full of cheese so it is quite rich, but very delicious. You can buy shortcrust pastry but I highly recommend you try making it, it is so simple and much tastier when you home make it.


Wild Mushroom and Goats Cheese Tart

Ingredients for short crust pastry

250g plain flour

125g butter

Pinch of salt



200ml double cream

4 free range eggs

200g cheddar cheese (grated)

Ground sea salt

Ground black pepper

Sundried tomatoes (185g drained)

150g chestnut mushrooms

Goats cheese log (180g)

1tsp chopped thyme (dried)

50g wild mushrooms

Pastry method

The pastry should be made first as it needs to be kept in the fridge to firm up. Using your hands, rub together the plain flour and the butter to make bread crumbs, add in the pinch of salt. Then add the water, a table spoon full at a time, you can always add water into the mixture but can never take it away. The water helps the bread crumbs to bind, knead the dough until it holds together in a ball, and then wrap it in cling film and place in the fridge for at least half an hour.

Pre heat the oven at 180⁰C / gas mark 4. Grease a tart tin, preferably one with a removable bottom, with butter. Flour a surface and a rolling pin. Take the pastry out of the fridge and place it on the floured surface, roll out the pastry until it is roughly the thickness of a £1 coin and the size of the tin. Place the pastry in the tin and blind bake for 10 minutes. To blind bake you need to place grease proof paper, which is cut to the size of the tin, on top of the pastry and pour clay beads, dried beans or rice over the paper. Take out the tart case once it has been baking for 10 minutes, remove the beads/beans/rice and the grease proof paper. Then place the tart case back into the oven for a further 10 minutes, take out and leave to cool.

Filling method

Using a blender, blend together the sundried tomatoes and chestnut mushrooms to make a paste. Spread the paste over the base of the pastry tart. In a bowl mix together the double cream, eggs, grated cheese, pepper, sea salt, thyme and wild mushrooms. If using dried wild mushrooms prepare them as stated on the packet then roughly chop them. Once the filling has been mixed together, pour it over the top of the pastry and the paste. The goat’s cheese log then needs to be cut into £1 coin thick slices and placed evenly around the top of the tart. Lastly, grate 50g of cheese over the top of the goat’s cheese. Place the tart in the pre-heated oven for roughly 30-35 minutes. Remove from the oven and leave to rest in the case for a further 20 minutes. You can enjoy the tart whilst it is still warm or place in the fridge to enjoy later.

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