I got this shortcrust pastry recipe out of the late great Gary Rhodes book, New British Classics. If you ever need any proper British classic recipes, I recommend the main man, Gary Rhodes.
Gary Rhodes first book, Rhodes Around Britain, was my first ever cookbook that I bought and one that inspired me to take cooking seriously as an art form and how to give people joy eating good British food.
This homemade shortcrust pastry recipe is so flaky and delicious to eat, especially with this creamy mushroom, butternut squash and blue cheese filling.
The pastry just takes 5 minutes to make. Rub the flour and butter until a crumble texture, then gently combine with the eggs and water. Don’t overwork the pastry. Wrap in clingfilm and let rest for 30 to 60 minutes.
Once rested, roll out on a floured service, and fit into a tart case and bake blind for 20 minutes and an extra 5 minute without the beans.
Once your tarts are baking, it’s time to make the creamy mushroom and butternut squash filling.
Dice your butternut squash into cubes. Add a little butter into a pan and cook your butternut squash until golden and soft, take out to cool. Now cook your diced onion, garlic and mushrooms, season lightly with salt and pepper. Place back your cooked butternut squash in with your mushrooms, add your cream and mix well.
Trim your tartlet cases around the edges and take them out of the tart cases, ready for filling.
Now for the simple part, just fill your tartlet cases with the creamy mushroom and butternut squash mix. Add a slice of blue cheese on top and bake for 3 minutes, just enough to melt a little and serve.
Beautiful and creamy mushroom tarts. The mushrooms take on a meaty texture, a really indulgent and fulfilling vegetarian dish.
Serve with some sliced tomatoes and pesto to decorate. Pure joy.Print
Flaky pastry, creamy mushrooms and beautiful blue cheese tart. The Best.
225 grams plain flour
pinch of salt
150 grams of butter, cubed.
1 large egg
25 ml of water
115 grams Shitake mushrooms
250 grams baby portabella mushrooms
2 cloves of garlic
200 ml of double cream
400 grams butternut squash pumpkin
140 grams Yorkshire blue cheese or Wensleydale blue cheese
Salt & pepper
Rub the flour and butter in a big bowl until a crumble texture.
Make a well in the centre, add the eggs and water to the well and mix with the flour. Gently fold together to bind.
Wrap in clingfilm and let rest for 30 to 60 minutes.
- Once it is rested, roll out the pastry on a floured service to about 10mm thickness. Fit into the tart cases and line with baking beans with greaseproof.
- Bake blind for 20 minutes at 175°c, take out the beans and bake for a further 5 minutes.
Creamy mushroom filling
- Peel and cube your pumpkin to 1 cm size cubes, roast in butter for 5 minutes until golden brown and cooked.
- Take out the pumpkin from the pan to a side dish.
- Add a little more butter to the pan, fine dice the onion and garlic, add to the pan and cook for 2 minutes.
- Trim and chop up your mushrooms.
- Now add the mushrooms into the pan and cook for 2 minutes.
- Add back your roasted pumpkin into the pan.
- Add the cream and parsley and mix well.
- Trim the excess pastry around the tart cases and fill with creamy mushroom mix and top with blue cheese.
Now ready to serve with some sliced tomatoes and pesto dressing. Enjoy.
Trim the pastry after baking as the pastry might shrink during cooking.
Bake the tart cases for 5 more minutes without the beans to cook the base a little more.
The shortcrust pastry makes 4-6 individual tart cases depending on thickness.
You can make the pastry several days in advance or double batch the recipe and freeze some for another time.
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