Mushroom and dill tart

Serves 6

Ingredients:

For the Pastry

90g butter, cut into cubes

150g plain flour

1 egg yolk, lightly beaten

40g Parmigiano Reggiano, finely grated, plus 10cm piece of rind reserved for the filling

For the filling

400ml double cream

3tbsp olive oil

300g small mushrooms, cut into small pieces

15g dill, fronds and thin stalks chopped

3 large eggs

Method:

To make the pastry, rub the butter into the flour with your fingertips until it resembles coarse fresh breadcrumbs. Mix in the egg yolk and the grated cheese, bringing the ingredients together into a firm ball of dough, adding 1-2 cold water if necessary - this can be done in a food processor if you like.

Tip the dough on to a lightly floured board and shape it into a ball. Don't knead it! Wrap in cling film and chill in the fridge for at least 30 minutes.

While the dough chills make the filling. Pour the cream into medium saucepan, add the cheese rind and bring to the boil. watch carefully, removing the cream from the heat immediately when it starts to boil, then cover with a lid and set aside.

In a small frying pan, warm the oil, then add the mushrooms and fry for 4-5 minutes until slightly sticky. Toss with the dill and set aside.

Remove the dough from the fridge and roll into a large disc large enough to line a 22cm tart tin with a removable base. Press the pastry into the corners, patching it where necessary and making certain there are no tears or holes. Chill for another 20 minutes or longer allow the pastry to relax.

Heat the oven to 190 degree C and put an upturned baking sheet on the middle shelf to heat up. Tuck a sheet of baking parchment or foil in the tart tin, fill with baking beans and slide into the preheated oven on top of the warm baking sheet. Bake for 25 minutes, then carefully remove the foil and beans and return to the oven for a further 5 - 10 minutes until dry to the touch. Lower the oven to 180 degrees C.

Break the eggs into a bowl and beat gently, then add the cream from the pan(removing the cheese rind). Season with salt and pepper, add the fried mushrooms, then spoon into the tart tin and bake for 25 minutes until the filling is lightly set and the pastry is golden. Set aside to rest for 15 minutes. Slice to serve.