Oyster Mushroom, Spinach and Taleggio Tart 

Step 1

Preheat the oven to 200 degrees C and put in a flat baking sheet to warm. Slice mushrooms thickly or just cut in half depending on size.  Melt the butter in a frying pan, add mushrooms and plenty of seasoning and cook over a high heat until they are dry and beginning to brown.  Add the garlic and nutmeg and cook for a further minute.  Put on a plate to cool.

Step 2

While the mushrooms are cooking wilt the spinach with a little of salt and a dribble of water in a dry saucepan.  Drain, cool under cold water and squeeze out all the excess water with your hands.  Put into a bowl and mix with the mushrooms.  Mix the mustard, crème fraiche and seasoning together and add to the mushroom mixture.

Step 3

Next, lay out your pastry and sprinkle with the fresh thyme and gently roll into the pastry just a little.  Transfer onto a sheet of silicone or baking paper.

Spoon the filling into the middle of the pastry, aiming for a bit of height, leaving a 5 cm rim around the edge.  Bring the edge of the pastry up over the outside of the filling, leaving most of the filling showing, and place the pastry to form a wavy effect around the rim.  It’s meant to look rustic and needs a bit of height to hold the filling in while cooking.  Can be stored in the fridge at this point until ready to cook.

Beat the egg with a pinch of salt, then brush the pleated pastry rim with the egg wash.  Thinly slice the cheese and dot over both the filling and the pastry rims.  Scatter with some nigella seeds and a few sprigs of thyme.

Step 4

Remove the baking sheet from the oven, carefully slide the tart onto it and cook for 20 – 25 minutes, or until golden brown and bubbling.  Leave for a few minutes before transferring to a serving platter or board, and a few more minutes before eating – if it’s steaming hot, it will taste of nothing.

Delicious served with a nice fresh green salad.