Mushroom Tart

Ingredients:

For  the Tart:
ready-made all-butter puff pastry
1 egg yolk mix with a tsp of water to make eggwash

For the Mushroom Cream:
dried porcini mushrooms - a handful
onions x 2 - minced
300g chestnut mushrooms
thymes
a squeeze of lemon juice
3tbsp cream
1 egg yolk
chives - finely chopped
salt and black pepper

For the Topping:
200g chestnut mushroom - sliced
15g butter
a squeeze of lemon juice
chives - finely chopped

How to Make:
1. Preheat oven to 220'C.

2. Rinse dried porcini mushrooms, then soak them in hot water for 30 minutes or until soft. Drain water and minced the softened porcini mushrooms.

3. Wipe clean the chestnut mushrooms. Finely diced.

4. Heat up a frying pan with olive oil. First cook the minced onion until soft, then add the diced chestnut mushrooms, then the porcini mushrooms - until they are all soft and fragrant. Then add the thymes, season with salt and pepper and lemon juice.

5. Blend the above mixture to a paste using a blender. Remove mixture from blender to a bowl. Mix it with cream, egg yolk and chives. Leave to cool.

6. Roll our pastry on a floured board to a thickness of approximately 5 mm (1/4 inch).  Use a knife and mark a border of approx 1 inch from the sides (do not cut through!)

7. Spread the paste in the inner square (i.e within the knife marked borders). Arrange the sliced mushrooms on top, then squeeze lemon juice all over.

8. Use a pork to lightly press on the 1" border of the pastry and brush with eggwash so as to give a nice gloss of the border after baking.

9. Bake at 220'C for 15 minutes or until pastry turns golden.

10. Sprinkle with chopped chives before serving.

Enjoy!