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Walnut, mushroom and prosciutto tart recipe

12 ratings

Combined with prosciutto, mushroom and a boatload of Parmesan, walnuts add tangy, earthy notes to this already-rich and savoury tart See method

Serves 8
1 hr 20 mins to prepare and 40 mins to cook, 30 mins to cool
363 calories / serving
Freezable

Ingredients

75g walnuts, 25g roughly chopped
150g plain flour, plus extra for dusting
100g cold, unsalted butter, cubed
3 medium eggs, plus 1 egg yolk
1 tbsp olive oil
250g pack chestnut mushrooms, sliced
2 garlic cloves, crushed
5g fresh thyme, leaves picked, plus extra to garnish
150ml single cream
150ml semi-skimmed milk
50g Parmesan, finely grated
4 prosciutto slices, torn in half

Once cooked, slice, then freeze in portions and defrost as and when you need it, for up to 3 months

Each serving contains

Energy
1505kj
363kcal 18%
Fat
28g 39%
Saturates
12g 59%
Sugars
2g 2%
Salt
0.7g 12%

of the reference intake
Carbohydrate 17.7g Protein 12.1g Fibre 1.3g

Method

Blitz 50g walnuts with the plain flour in a food processor until finely ground, then add the butter. Pulse a few times until the mixture resembles breadcrumbs. Add the egg yolk and 1 tbsp cold water and pulse again until just combined. Tip out onto a lightly floured surface and knead briefly to make a soft dough. Flatten to a disc, wrap in clingfilm and transfer to the fridge for 30 mins.
Meanwhile, preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a large frying pan over a high heat and cook the mushrooms for 7-10 mins until well browned. Add the garlic and thyme and cook for 1 min. Season lightly and set aside.
Roll out the chilled pastry on a lightly floured surface into a large circle about 26cm, then use to line a 22cm tart case. Scrunch up a large piece of baking paper and use it to line the pastry case, then fill the tin with baking beans. Blind-bake for 15 mins, then remove the beans and paper and bake for 5 mins until the pastry is slightly golden and dry to the touch. Reduce the oven to gas 4, 180°C, fan 160°C. Leave to cool for 20 mins.
Beat together the 3 eggs, cream, milk and Parmesan; season. Arrange the mushrooms in the tart case, then pour over the egg mixture. Top with the prosciutto slices, remaining chopped walnuts and extra thyme sprigs. Bake for 35-40 mins until golden and set. Leave to cool for at least 30 mins before serving.

See more Tart recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer