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PANCETTA, MUSHROOM & WALNUT TART WITH CAREME PASTRY OR MUSHROOM & WALNUT TART VEGETARIAN OPTION

Serves 4

  • 600gm mushrooms
  • 30gm dried porcini
  • 100gm shelled walnuts
  • 50 ml verjuice
  • 1 clove garlic
  • 30gm pancetta
  • 1 x piece stale white bread
  • 30 ml milk
  • 1⁄2 bunch thyme or lemon thyme
  • Salt & Pepper Butter for frying
  • Careme puff pastry or short crust pastry

Pre heat the oven to 200 degrees. Cut out your pastry bases (approx. 10cm diameter per base); chill the pastry to make sure it is very cold.

Prick the pastry with a fork and blind bake for 15 minutes.

Dry roast the walnuts for 6-8 minutes then rub the skins off using a clean tea towel.

Toast the bread and soak it in milk.

Reconstitute the dried porcini in the verjuice with some hot water and a pinch of salt.
Slice half the mushrooms and sauté with a little butter, salt, pepper and thyme. Put the other half of the mushrooms through the food processor to make a fine duelled. Cook in a heavy based pan with butter, salt, pepper.
Finely chop the porcini mushroom or pulse in a food processor – cook with the duxelle of mushrooms (you may want to add a bit of truffle paste to this) In a food processor combine the garlic, prosciutto and walnut into a breadpade and check seasoning.

To assemble the tart, press the bread and walnut panade into a thin layer on top of the pastry. Follow with a layer of the duxelle of mushroom and porcini.
Layer the sautéed mushrooms over the top, garnish with thyme and  reheat in the oven.
Drizzle with extra virgin olive oil or truffle oil to serve. Garnish with rocket. 

Recipe kindly provided by Saskia Beer.