Wild mushroom tarts

Method

• Step 1

  Put the flour, salt and Parmesan into a bowl. Add the egg, olive oil and 60ml (4 tablespoons) warm water. Mix well until the mixture forms a dough. Knead lightly on a floured surface and form into a smooth ball. Wrap in cling film and chill for 30 minutes.

• Step 2

  Put the porcini into a small bowl, cover with warm water and leave to soak for 20 minutes. Drain and pat dry on kitchen paper.

• Step 3

  Meanwhile, heat the oven to 200oC/400oF or Gas Mark 6.

• Step 4

  Divide the pastry into six portions and roll out each to a thin circle and use to line six 10cm (4 inch) individual flan tins. Prick the bases with a fork then line with foil and bake blind for 10 minutes, until beginning to colour around the edges. Remove the foil and bake a further 5 minutes.

• Step 5

  While the pastry is cooking, prepare the filling. Heat the olive oil in a large frying pan, add the onion, cook for 5-6 minutes over a medium heat until softened. Chop the porcini mushrooms and add to the onion with the garlic, stir together for 1 minute. Slice any large mushrooms then add them all to the pan and fry a for further 2 minutes. Spoon into the pastry cases.

• Step 6

  Beat the eggs and cream together with a little seasoning, pour over the mushrooms then sprinkle with the cheese. Bake for about 20 minutes until the filling is set. Serve warm.