Rustic mushroom and blue cheese tart
For the pastry
250g/8.8 oz flour
125g/4.4 oz softened butter
A pinch of salt
A little water
For the filling
500g/1lb mushrooms (I used button mushrooms but you can use any you like)
1-2 tbsp salted butter
Pepper to taste
Thyme to taste
70g/2.5 oz Fourme d’Ambert, or any other cheese you like (the amount will depend on the cheese)
1 egg, beaten
Start with your pastry: in a bowl, mix the flour, butter, egg and salt. Add a little water, just enough so the dough comes together. Wrap in Clingfilm and refrigerate while you prepare the mushrooms.
Clean the mushrooms and slice as regularly as possible.
Heat a large frying or sauté pan over medium-high heat, melt the butter and sauté your mushrooms until they rendered all their water and it has evaporated. Pepper to taste, add the thyme and allow to cool.
Take your pastry out of the fridge, and onto a baking tray lined with baking parchment.
Preheat oven at 180°C/355°F
Roll out the pastry to a rough circle, using your hands or a rolling pin.
Crumble your cheese in the centre of your dough, about 5 to 8cm (2-3 inches) from the edge. Top with the mushrooms, then fold the dough over towards the centre but without closing it completely.
Brush with the beaten egg.
Bake about 30 minutes or until golden brown.