Saffron Milk Cap, Brie and Thyme Tart is a modern British recipe for a tart made from a pastry case with a saffron milk cap mushroom, brie, egg, cream and Parmesan cheese filling. The full recipe is presented here and I hope you enjoy this classic British version of: Saffron Milk Cap, Brie and Thyme Tart.
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Ingredients:
For the pastry:
250g plain flour
150g cold butter, diced
100g finely grated Parmesan cheese
1/2 tsp fine salt
1 egg
120–160ml ice water
For filling:
5 saffron milk cap mushrooms in various sizes
4 garlic cloves, peeled and sliced
Extra virgin olive oil for frying
150g brie, sliced
3 eggs
250ml cream
100g parmesan cheese
2 sprigs of thyme
Method:
To clean the saffron milk caps, soak and clean them in a vinegar cleaning solution (1l water with 100ml white vinegar).
Begin by preparing the pastry: Combine the flour, butter, cheese and salt in a food processor and pulse to combine. Add the egg and 120ml of water and process until it starts to come together. Knead on a floured surface, adding a little more water if it needs it to become a cohesive dough. Cover with clingfilm and allow to rest at room temperature for 30 minutes.
Take a loose-bottomed 31x21cm tart tin and grease or coat with oil spray. Flour your work surface and rolling pin then roll out the dough so that it fits into your tart. Press into the corners then trim off any overhang. Chill by either placing in the refrigerator for 45 minutes or freezer for 15 minutes.
Whilst the pastry is chilling, cook the mushrooms. Keep the smaller, more pristine looking mushrooms whole and slice up the remainder. Add the oil to a frypan over medium heat and fry the garlic for 1 minute before adding the mushrooms. Fry for about 5 minutes — they should still retain a bright orange colour. Season to taste with salt and pepper and set aside to cool slightly.
When the pastry has chilled, preheat your oven to 200C and spray a sheet of foil with oil before pressing it gently against the pastry. Fill with baking beads or beans and bake in your pre-heated oven for 20 minutes. Carefully remove the foil with the beans then return to the oven and bake for another 10-15 minutes or until the pastry is fully cooked.
At this point reduce the oven temperature to 150C. In a bowl, whisk together the eggs, cream and the parmesan cheese. Pour into the baked tart case and then top with the mushrooms and brie slices. Place the thyme on top and carefully move to the oven (try not to splash the cream mix onto the mushrooms).
Bake for 30-35 minutes or until just set. Serve warm cut into squares.
