Makes 1 large tart – Serves 6
It is okay to use a quality store-bought pastry but this recipe is quick, simple and well worth the extra effort!
200g plain flour
Pinch of Murray River salt flakes
110g unsalted butter, cubed and chilled
2-3 tbsp ice cold water
1. Place the flour and salt in the food processor. With the motor running add the cold butter, one piece at a time; blend until mixture resembles breadcrumbs. Avoid over-mixing.
2. Add the iced water while the motor is running; then immediately turn motor off.
3. Turn the dough out onto a clean bench. Using the palm and heel of your hands, ‘smoosh’ the dough in a twisting motion, this will flatten the butter into layers between the flour, resulting in a flaky crust.
4. Shape the dough into a ball, being careful not to over-knead. (Little bits of butter may be visible; that’s okay, as they will help in creating a buttery flaky crust.)
5. Chill for 30 minutes (minimum) to, ideally, 2 hours.
6. Next roll pastry out on a floured surface. Spray your tart shell with oil and line shell with the pastry.
7. Blind bake for 15-20 minutes or until cooked and golden.
8. Cool tart shell completely.
500g Milawa chèvre cheese
250g sour cream
Fresh parsley and dill, chopped
1. Place cheese and sour cream in food processor and blend until well combined and light. This should take only 30 seconds; do not over-whip the cheese.
2. Fold in fresh chopped herbs (start with two tablespoons, and adjust to taste).
3. Empty whipped chèvre into the bottom of your tart shell and spread evenly over the base.
Trio of Mushrooms
1 clove garlic, crushed
3 spring onions, sliced
Punnet oyster mushrooms, sliced
Punnet shiitake mushrooms, sliced
Punnet enoki mushrooms
2 tbsp dry white wine
1 large egg, beaten
¼ cup Milawa Tomme cheese (or any quality parmesan), grated
2 tbsp whipping cream
Murray River salt flakes to taste
Freshly cracked pepper to taste
1. Melt butter in a large pan.
2. Add the garlic and spring onions and cook until soft.
3. Add the mushrooms and fry off until caramelised.
4. Splash pan with white wine, and cook until wine absorbs.
5. Season to taste and let the mixture cool slightly.
6. In a medium bowl combine the egg, cream, tomme (or parmesan) and the mushroom mixture.
7. Spoon the mushroom mixture on top of the pie’s base cheese mixture then bake until golden – approximately 15 minutes at 180C.
8. Allow to cool a few minutes in pan, then serve immediately.
Note: this pie can be made as one large pie (serves 6) or 18 mini canapé-sized pies.
Serve with a simple salad of fresh baby cos lettuce and radicchio, choosing smaller sweet crunchy leaves. Dress with a vinaigrette of lemon juice, white vinegar, olive oil, Murray River salt flakes and cracked black pepper, all balanced to taste. Dust leaves with fine-ground fresh nutmeg and top with finely chopped chives.