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Mushroom and cashew tart with rocket

Mushroom and cashew tart with rocket

Bake in individual tart tins to make a moreish starter.

  • Serves 6
  • Less than 1 hour
 

INGREDIENTS

  • 1 packet (400g) shortcrust pastry
  • 2 Tbsp (30ml) olive oil, plus extra for drizzling
  • 2 onions, peeled and chopped
  • 4 cloves garlic, peeled and chopped
  • 6 sprigs thyme
  • 6 sprigs rosemary
  • 3 punnets (150g each) shimeji mushrooms
  • 2 punnets (100g each) shiitake mushrooms, halved
  • 1 punnet (400g) brown mushrooms, roughly chopped or white button mushrooms, halved
  • 1 tub (230g) herbed cream cheese
  • 1 Tbsp (15ml) cornflour, mixed with a little water to make a paste
  • 1 egg, whisked
  • 2 packets (100g each) cashew nuts, toasted and chopped finely or blitzed, plus extra for serving
  • Salt and milled pepper
  • 1 packet (30g) wild rocket

METHOD

  1. Preheat oven to 200ºC.
  2. Line a loose-bottomed 23cm tart tin with pastry.
  3. Blind-bake pastry for 10-15 minutes until firm but not browned.
  4. Heat oil in a pan and sauté onions until golden, add garlic and herbs and cook for 2 minutes.
  5. Remove from heat, discard sprigs and set aside.
  6. Fry mushroom in batches over very high heat until golden. Keep a quarter aside for topping and add the rest to the onions.
  7. Stir in cream cheese, cornflour, egg and nuts, and season to taste.
  8. Spoon mixture into tart base and bake for 20 minutes or until pastry is cooked and filling is firm.
  9. Reheat remaining mushrooms. Place them on the tart with a handful of rocket and chopped cashew nuts.
  10. Drizzle with olive oil just before serving.
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