Wild Mushroom tart

Angela Hartnett

Angela Hartnett

22nd August 2013
Angela Hartnett

Wild Mushroom tart

Wild Mushroom tart for 8 from Luke Holder


  • Dough Base
  • 300g of Bread Flour
  • 160ml Water
  • 10g Salt
  • Combine until you form a dough and allow to rest for at least 20 minutes.
  • 200g Chestnut Mushrooms
  • 200g Mixed Wild Mushrooms
  • A Hand full of Celery Leaf
  • ½ bunch of parsley
  • Fresh horseradish
  • 200ml Creme Fraiche
  • 5g Garlic
  • 150ml Chicken or Vegetable Stock
  • 10g Butter


Slice the Chestnut Mushrooms and fry in butter, add the chicken stock or vegetable stock. Cook the mushrooms out until dry, chop roughly by hand, add the garlic and crème fraiche. Roll the dough to about 5 mm thick and spread the mushroom crème fraiche mix on the pizza dough. Sprinkle with the prepared mushrooms, bake at 250 degrees, preferable on a pizza stone for 8 minutes. When it comes out cover with the celery, parsley and freshly grated Horseradish

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