180 ml nutty wheat

120 ml cake flour

120 g mature Cheddar, finely grated

A pinch of salt

120 g butter, melted


30 ml oil

30 ml butter

2 red onions, halved and sliced

30 ml soft brown sugar

15 ml wholegrain mustard

250 g DENNY Brown Mushrooms, sliced

Salt to taste

250 g cultured cream

2 extra large eggs, beaten

15 ml cake flour

To finish:

70 g bacon or speck (optional)

Oil for frying

Fresh rocket leaves



Mix the ingredients for the crust together and press into the bottom and up the sides of a greased rectangular + 35 cm x 13 cm loose bottomed tin (or a 23 cm in diameter quiche tin). Place on a baking sheet and bake in a preheated oven at 180◦ C for 8 minutes. Cool.


Heat the oil and butter together. Fry the onions until soft. Add the brown sugar, mustard and mushrooms. Fry until mushrooms are soft and most liquid has evaporated. Season to taste. Cool slightly. Spoon half of the mixture into the prepared crust. Beat the cultured cream, eggs and flour together. Pour into the prepared crust. Top with the remaining mushroom mixture. Place on a baking sheet and bake in a preheated oven at 180 ◦C for 30 minutes or until golden and set.

To finish:

Fry bacon or speck until crispy. Crumble bacon or speck over tart and top with rocket leaves.

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