Today I wanted to try out a pastry recipe my sister in law gave to me it has no butter and is very similar to the pastry which is used in Tarte flambé (Flammenkuchen) it comes from Alsace an area bordering Germany to the south it is delicious. But we will come to this at a later stage. I rolled the pastry and baked the tart in a pie plate but next time I would roll it out flat like pizza I think it would work well. I was amazed how easy the pastry was to handle.
150 g Flour
1/2 tsp of salt
2 tbsp Olive oil
4 Tbsp of cold water
500 g Mushrooms white button or swiss brown sliced
2 garlic cloves grated
5 spring onions thinly sliced
2 chillies thinly sliced
1/2 bunch of parsley
100 g of crème fraîche
pepper to taste
2 slices of smoked black forest ham or Serrano ham (optional)
1 tbsp Olive oil
Preheat oven to 180 C
Butter or line a pie plate with baking paper
In a food processor whizz together flour and salt add olive oil add spoonfuls of water through the funnel on the top of the food processor as soon as the pastry comes together in a ball, stop. Wrap the pastry in plastic wrap and chill for at least 1/2 hour.
In the meantime sauté the spring onions, garlic and chilli add mushrooms and let them fry until all liquid is evaporated add parsley let it cool a bit. Roll out pastry and place in pie plate mix crème fraîche with the egg and add some pepper if you like. Spread over the pastry top with the mushroom mixture and scatter the ham on top.
Bake for 35 minute
I served it with roasted beetroot and feta on a bed of mixed salad leaves sprinkled with balsamic vinegar.