Mushroom, Pine Nut & Rosemary Tart

Directions

1. Preheat oven to 180°C. Brush a round 25-30cm tart tin with a removable base with olive oil.
   

2. Place the flour, salt, dried rosemary, olive oil and water into a large bowl. Mix well with a wooden spoon until the dough comes together. Then knead with your hands until it is soft and pliable. Place the dough in the fridge to chill for 30 minutes.

3. While the dough is chilling, start making the filling. Add the olive oil to a large pan and place on MED heat. Sauté the onions and leeks gently for approximately 5 minutes.

4. Add the mushrooms, Goddess of Hunting, 30ml of water and salt. Gently sauté for a further 2 minutes. Remove from heat. 

5. Add the pine nuts and freshly chopped rosemary into the mixture, and then stir through semolina.
   

6. Prepare 2 large sheets of baking paper. Place the dough between the sheets and roll out to approximately 1cm in thickness. The diameter should be slightly larger than your tart tin. Remove the top sheet of paper. Gently roll up the dough onto your rolling pin, lift and place the dough into the tin.

7. Press the pastry gently up the sides of the tart tin and trim any excess.
   

8. Spread the filling evenly over the pastry. Place your tart tin on a large baking tray and put in the oven on the lowest rack. Bake the tart for 40 minutes, or until pastry is golden. Allow the pastry to cool for 10 minutes before serving.
   

To serve

1. Sprinkle freshly chopped rosemary and pine nuts over the tart and serve fresh.