Ingredients :
- 250g plain flour
- Pinch of salt
- 25g Parmesan cheese, finely grated
- 1 large egg, beaten
- 5 tbsp Filippo Berio Olive Oil
Filling:
- 15g dried porcini mushrooms
- 3 tbsp Filippo Berio Olive Oil
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 200g chestnut mushrooms
- 150g mixed wild mushrooms, cleaned
- 2 large eggs
- 150ml double cream
- 40g Gruyère cheese, grated
Instructions :
1. Put the flour, salt and Parmesan cheese into a bowl. Add the egg, olive oil and 4 tbsp warm water. Mix well until the mixture forms a dough. Knead lightly on a floured surface and form into a smooth ball. Wrap in cling film and chill for 30 minutes.
2. Put the porcini mushrooms into a small bowl, cover with warm water and leave to soak for 20 minutes. Drain and pat dry on kitchen paper.
3. Heat the oven to 200°C/400°F/Gas Mark 6. Divide the pastry into six portions and roll out each to a thin circle and use to line six 10cm individual flan tins. Prick the bases with a fork then line with foil and bake blind for 10 minutes, until beginning to colour around the edges. Remove the foil and bake a further 5 minutes.
4. While the pastry is cooking, prepare the filling. Heat the olive oil in a large frying pan, add the onion and cook for 5-6 minutes over a medium heat until softened. Chop the porcini mushrooms and add to the onion. Add the garlic and stir together for 1 minute. Add all the remaining mushrooms to the pan and fry for a further 2 minutes
5. Spoon into the pastry cases. Beat the eggs and cream together with a little seasoning, pour over the mushrooms then sprinkle with Gruyère cheese. Bake for about 20 minutes until the filling is set. Serve warm.
