Ingredients:

  • 1 ¼ cups All-Purpose Plain Flour, plus extra for dusting
  • ½ teaspoon Fine Sea Salt
  • ½ cup Unsalted Butter, very cold and cubed
  • 3–5 tablespoons Ice-Cold Water
  • 1 tablespoon Olive Oil
  • 1 tablespoon Unsalted Butter
  • 4 cups Mixed Wild Mushrooms (e.g., Shiitake, Oyster, Cremini, Chanterelle), brushed clean and roughly chopped
  • 2 medium Shallots, finely diced
  • 2 cloves Garlic, minced
  • 2 sprigs Fresh Thyme, leaves picked (about 1 tsp)
  • ¼ cup Single Cream (light/pouring cream), or Crème Fraîche
  • 4 oz Soft Goat Cheese (chevre), crumbled
  • 2 tablespoons Fresh Parsley, chopped
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 Large Egg, beaten with 1 teaspoon water (for egg wash)
  • A pinch of Flaky Sea Salt, for finishing

Instructions:

  1. Whisk the flour and salt together in a large mixing bowl.
  2. Add the cold, cubed butter. Using your fingertips or a pastry blender, quickly rub the butter into the flour until the mixture resembles coarse sand with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a flat disc, wrap tightly in cling film, and refrigerate for a minimum of 30 minutes.
  3. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the diced shallots and sauté until translucent (about 3 minutes). Add the minced garlic and thyme leaves, cooking for 1 minute until fragrant.
  4. Increase the heat to high. Add the chopped mushrooms. Sauté vigorously, stirring occasionally, until all the moisture has evaporated and the mushrooms are nicely browned and reduced in volume (about 8–10 minutes).
  5. Reduce heat to low. Stir in the single cream or crème fraîche. Cook for 1 minute until slightly thickened. Season well with salt and pepper. Remove the filling from the heat and stir in the chopped fresh parsley. Allow the filling to cool to room temperature before assembling.
  6. Preheat the oven to 375°F (190°C). Lightly grease the 12-cup muffin tin cups.
  7. On a lightly floured surface, roll the chilled dough to about ⅛-inch thickness. Use a 3.5-inch cutter to cut out 12 circles. Carefully press the dough circles into the muffin tin cups, gently pushing them against the sides. Prick the base of each tart with a fork (docking).
  8. Spoon the cooled mushroom filling into each pastry case, filling them nearly to the top. Crumble the soft goat cheese evenly over the top of the filling in each tart.
  9. Brush the exposed pastry edges with the egg wash (1 large egg beaten with 1 teaspoon water). Sprinkle the exposed goat cheese with a pinch of flaky sea salt and cracked black pepper. Bake for 25–30 minutes, or until the pastry is deeply golden brown and the filling is bubbling hot.
  10. Let the tarts cool in the tin for 5 minutes before carefully removing them. Serve warm or at room temperature.