Mushroom Tart with Rocket

This small, light mushroom quiche makes a lovely first course for a summer luncheon, especially when topped with a small salad of rocket with walnuts. But remember that in the end, it is essentially a vehicle for the mushrooms within – pedestrian cultivated mushrooms make a dull tart that is not worth the trouble. We hope you enjoy creating this delicious meal, perfectly paired with a wine selected by winemaker, Jamie Marfell. Serves 6

  • Shortcrust pastry
  • 3 eggs
  • 1 1/2 cups (375 mL) 35% cream
  • 2 cups (500 mL) mixed mushrooms, sautéed
  • 1/2 cup (125 mL) crumbled goat cheese
  • 1 tbsp (15 mL) mixed mince parsley and thyme
  • Salt and pepper
  • 1 small bunch arugula (rocket)
  • 6 basil leaves, torn
  • Leaves from 2 sprigs Italian parsley
  • 6 walnuts
  • 2 tsp (10 mL) maple-walnut vinaigrette
  1. Preheat oven to 375°F (190°C).
  2. On a floured work surface, roll out shortcrust pastry to a thickness of about 1/8 inch (3 mm). Cut portions to line six small tan pans about 3 inches (8 cm) in diameter. Trim the edges, line the tan shells with foil, fill them with pebbles or dried beans, and transfer to a baking sheet. Bake until golden at the edges – about 15 minutes. Remove the foil and weights. Lightly beat 1 egg and brush the insides of the tart shells. Return them to the oven until completely golden – another 5 to 8 minutes. Set aside to cool. Lower oven to 325°F (160°C).
  3. Combine the remaining 2 eggs and cream in the bowl of a stand mixer and whisk at medium-low speed until the mixture begins to thicken – 3 to 5 minutes. Fill the cooled tan crusts about half, or at most, two-thirds, of the way to their tops with the cooked mushrooms. Add to each a generous tablespoonful of goat cheese, a pinch of mixed herbs, and a dash of seasoning. Next, pour in the egg mixture to cover. Bake until lightly bronzed on top and well set in the centre – 35 to 40 minutes. Let tarts rest for 10 minutes.
  4. Meanwhile, combine the rocket, basil, parsley, and walnuts in a bowl. Immediately before serving, toss with the vinaigrette. Serve tarts with a light cluster of the salad mounded on top.

Variation: You can of course simplify matters by baking a single Iarge tart and portioning it by slice. Alternatively, you can turn the recipe into an elegant side dish for any main course that goes well with mushrooms or cheese. Simply reduce the quantities and fill miniature tart shells about 1½ inches (4 cm) wide. The cooking time will be about 5 minutes shorter.