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Walnut, mushroom and prosciutto tart recipe

Walnut, mushroom and prosciutto tart recipe

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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

  1. 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.
  2. 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. 
  3. 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.
  4. 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


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