I was unlucky enough that I could not go. Anna asked that all her guests bring along a recipe to share with her. I suppose all these recipes might help her to be the wonderful wife we all know she will be. Of course these days everyone cooks and everyone works so the groom is just as likely to be cooking in the kitchen. None the less I would like to give Anna this recipe as it is well received in my house, can be served for brunch, lunch and dinner and even taken for lunch the next day.
Firstly you need to make the pastry.
For this you will need
2 1/2 cups of plain four
1/2 cup of parmesan cheese
150 grams of unsalted butter
Place the butter and flour in a bowl and rub together until it looks like breadcrumbs. Then add finely grated parmesan cheese and mix.
Add the eggs and mix together .
Remove the dough and need gently by hand.
When you are ready roll out the pastry and place in a large round tart tin or spring cake tin lined with baking paper.
If the dough falls apart a bit don’t worry just patch it together like you were working with clay.
When your pastry is covering the tin place in the fridge for 30 mins.
After 30 mins place a sheet of baking paper inside the pastry shell and spread your baking weights or dried beans over it.
Place in the oven at 160 degrees and bake for twenty minutes.
300 ml pure cream
100 grams of crumbled feta
200 grams of swiss brown mushrooms
100 grams of chopped parsley or 1/2 cup.
Salt and Pepper to taste
Firstly slice the mushrooms and sauté in a fry pan with a little butter and olive oil until browned.
In a bowl mix eggs with cream for one minute of high speed.
Combine sautéed mushrooms with egg mixture and chopped parsley and add the crumbled feta and ground pepper.
When the pastry has finished being baked blind remove the weights and pour in the mixture. Make sure some of the mushrooms stay on top, to
make the tart atttractive.
Place in the oven for a further 40 mins or until firm and lightly brown.
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