Mushroom, Pine Nut & Rosemary Tart

Name: Mushroom, Pine Nut & Rosemary Tart
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 150ml olive oil; 300g or 2 cups plain flour; 1 tsp Gewürzhaus Pyramid Flake Salt; 1 tsp Gewürzhaus Rosemary; 5 tbsp chilled water; 500g button mushrooms, cleaned and halved; 3 tsp Gewürzhaus Goddess of Hunting; 1 leek, thinly sliced; 2 tsp Gewürzhaus Pyramid Flake Salt; 3 red onions, thinly sliced; 4 tbsp olive oil; 3 tbsp pine nuts; 2 tbsp fresh rosemary; 1 tbsp fine semolina; 30ml water; Extra pine nuts for garnish

Easy

1hr

4-6

Vegetarian

Rated 5 stars by 1 users

Servings

6

Prep Time

30 minutes

Cook Time

40 minutes

Image of Mushroom, Pine Nut & Rosemary Tart

Ingredients

For the pastry

150ml olive oil
300g or 2 cups plain flour
1 tsp Gewürzhaus Pyramid Flake Salt
1 tsp Gewürzhaus Rosemary
5 tbsp chilled water

For the mushroom filling

500g button mushrooms, cleaned and halved
3 tsp Gewürzhaus Goddess of Hunting
1 leek, thinly sliced
2 tsp Gewürzhaus Pyramid Flake Salt
3 red onions, thinly sliced
4 tbsp olive oil
3 tbsp pine nuts
2 tbsp fresh rosemary
1 tbsp fine semolina
30ml water
Extra pine nuts for garnish

Directions

Preheat oven to 180°C. Brush a round 25-30cm tart tin with a removable base with olive oil.
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.
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.
Add the mushrooms, Goddess of Hunting, 30ml of water and salt. Gently sauté for a further 2 minutes. Remove from heat.
Add the pine nuts and freshly chopped rosemary into the mixture, and then stir through semolina.
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.
Press the pastry gently up the sides of the tart tin and trim any excess.
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.