Mushroom broccolini tart

I had no idea if this recipe would work with so little moisture but was absolutely thrilled with the result. For those able to tolerate dairy, the bocconcini added a texture and taste that lifted the tart into another dimension. 

MUSHROOM BROCCOLINI TART

Crust

80g/2.8oz plain flour

60g/2.1oz very cold butter

20ml cold water

Filling

4 egg yolks

2 tbsp chia seeds

1/4 cup coconut milk (the drinking kind) or other tolerated milk

75g bocconcini (fresh mozzarella balls), diced

4-5 fresh basil leaves, sliced finely

2 stalks broccolini (or around 35g broccoli), cut into small pieces

3 large white button mushrooms, peeled and diced

1. Tip flour into bowl of a stand mixer or into a large bowl if making by hand

2. Add the butter in very thin slices and then mix (or rub between fingers) until it resembles breadcrumbs. Take care not to overmix

3. Add the water and mix until the pastry comes together in large clumps

4. Press into a smaller shape of whatever tart tin you are using (round, rectangular etc). Wrap in cling film and refrigerate for at least 30 minutes. This is a small tart and so I used an 18cm/7inch lined, loose bottomed cake tin 

5. Preheat oven to 200°C/390°F 

6. Roll pastry quite thin on a floured bench and press into a loose bottomed tart (or cake) tin

7. Cut a sheet of baking paper/parchment that is bigger than the tin, scrunch it into a ball and then flatten against the pastry

8. Fill paper with baking weights or rice 

9. Bake for 10 minutes

10. Remove weights/rice and baking paper/parchment and bake pastry for a further 5 minutes

11. Remove from oven and reduce oven temperature to 180°C/355°F

12. Whisk yolks, chia seeds & milk together in a bowl and leave 5-10 minutes or until liquid has been absorbed 

13. Combine filling ingredients and tip into baked pastry shell

14. Bake at 180°C/350°F for 25 minutes or until firm in the centre

Enjoy ❤️ 

Ingredient information (based on advice by SIGHI)

- Flour and white button mushrooms are rated 1 

- All other ingredients are rated 0 without caveats

0 - Well tolerated, no symptoms expected at usual intake 

1 - Minor symptoms, occasional consumption of small quantities is often tolerated 

2 - Incompatible, significant symptoms at usual intake 

3 - Very poorly tolerated, severe symptoms

Hot tips!

🔥 Using rice instead of baking weights is a cheaper option and the same rice can be used over and over again for many years

🔥 Remove tart from tin by placing an upside down bowl on the counter and lowering loose bottomed tin onto the bowl. The sides should drop down to the counter and the tart can be lifted off easily. The bowl will need to be taller than the tin. For this recipe I used a cake tin and so needed to use a tall milkshake glass in place of a bowl.