Chava Eichner says: This year I’ve spotted selection trays of the most amazing wild mushrooms in my local greengrocers. Discovering the names is almost as much fun as cooking these mushrooms: Shiro Shimeji , Golden Enoki , Eryngii and Pink Oyster Mushrooms...’
Aim for an exotic and unusual mix as the different flavours and textures make this tart a very special festive centrepiece. Failing that, oyster, shiitake and chestnut mushrooms would make a very nice combo!
1 (500g) block of vegan shortcrust pastry (e.g. JusRol) 1 large onion 2 tbsp vegetable oil 1 fat clove garlic, crushed 200g squash or pumpkin, in small pieces 2 small courgettes, cut in thin slices 250g wild mushrooms, halved or sliced 15g fresh parsley, chopped Salt and pepper 100ml dairy-free cream (e.g. Oatly) 2 tbsp sundried tomato paste
1. Roll out the pastry and line a 10” loose-bottomed baking tray. Trim the excess pastry and blind bake (* see below) for 15 minutes at 200˚C. Carefully remove the baking paper before you fill the tart. 2. Cut the onion in half and slice it finely. Sauté it in the vegetable oil for 3-4 minutes. Add the crushed garlic, and squash. Cook for a few minutes until the squash begins to soften. Add a tiny splash of water if necessary. Now add the thinly sliced courgettes, mushrooms and chopped parsley. Stir carefully and season with sea salt and plenty of freshly ground pepper. 3. Mix the cream with the sundried tomato paste and stir it into the pan. 4. Adjust the seasoning to taste and transfer the filling into your prepared pastry shell. Bake for a further 20 minutes until the pastry is golden brown.
* To blind bake, place pastry in baking tray and cover with a piece of baking paper. Weigh it down with ceramic baking beans or regular dried beans. Any excess pastry can be made into decorations or kept in the fridge for a couple of days.