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Time: 60min Serving:6
- 1 pack of Plein Soleil Shortcrust Pastry, thawed.
- A loose bottomed flan dish – the one I used measures 12cm x 36cm.
- 450g Plein Soleil Sliced Mushroom.
- 80g Plein soleil Shredded Emmental.
- 50g butter, chopped
2 red onions, halved, sliced
3 garlic cloves, thinly sliced
1 tablespoon thyme leaves
1 cup thickened cream
Step 1Preheat oven and a flat baking tray to 190°C. Line base and sides of a 3cm deep, 24cm (base) loose-based flan pan with pastry. Trim excess.
Step 2Melt butter in a large frying pan over medium-high heat. Add onions and garlic. Cook, stirring often, for 5 minutes or until soft. Add mushrooms and thyme & cook for 1 to 2 minutes. Set aside for 10 minutes to cool.
Step 3Whisk eggs, cream and salt and pepper in a jug. Spoon mushroom mixture into pastry case. Pour over egg mixture. Top with cheese. Place on hot tray.
Bake tart for 40 minutes or until centre is set and top is light golden and serve.