1 medium size fennel bulb, trimmed, sliced, and finely chopped
100 gr thickened cream
1 tblsp fresh thyme leaves
Butter for frying (2 tblsp)
3 cloves of crushed garlic
2 egg yolks
200 gr plain flour
90 gr cold butter
Pinch of salt
1 beaten egg
Sift the flour and salt, then then rub the butter into the flour till it resembles bread crumbs. Add the egg and about 1 tblsp of water till you have a firm dough. Rest in the fridge for about 2 hours.
100 gr olive oil
2 tblsp sugar
2 tsp good salt, I use Murray River Pink Salt.
Pepper to taste
1 tblsp balsamic vinegar
5 or 6 cloves of crushed garlic
2 tblsp thyme
2 tblsp chopped rosemary
1 tblsp oregano
700 gr ripe cherry tomatoes, cut in half
In a frying pan, melt the butter, then add shallots, fennel and thyme. Cook till shallots have softened, then add the garlic. After a minute add the mushrooms and sauté till mushrooms begin to wilt. Remove and set aside.
Take the pastry from the fridge and roll out to the thickness of about 4 ml. Line the baking cases, or tart tin, with baking paper and place the pastry on top, leaving a bit of pastry overhanging. Blind bake for about 15 minutes. Set aside to cool.
To roast the tomatoes, pour oil over the tomatoes which have been placed into a bowl, then sprinkle with the sugar, vinegar, pepper and salt. Place them onto a baking tray, lined with baking paper. Add the herbs and garlic over the top. Roast for about 25 minutes, then keep them warm.
Fill each case (or the one tart dish) with mushroom mixture. Whisk together the egg yolks and cream, then pour the cream mixture over the mushrooms.
Bake for 12 to 15 minutes and serve with the roasted tomatoes and their juices spread over the top. A fresh green salad would accompany this tart perfectly.
Tested by Ada Barnett in the kitchen of Jeanne d’Moore (Moora, WA)