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Recipes

Wild mushroom, potato and goat’s cheese tart

Wanting something light and tasty to go with the spring feeling in the air? This tart can be found at Hilda's Kitchen at Groote Post. The new spring menu features recipes from Hildagonda Duckitt, Groote Post’s first lady of food.

Ingredients

400g, peeled and chopped potatoes
2 eggs
2 tsp, chopped parsley
120g goat's cheese
240g crème fraîche
300g, sliced mixed wild mushrooms
salt and pepper
2 T olive oil
30g butter
150g grated cheddar cheese
150g blocks butter
200g flour

Method

For the cheese pastry:
Place all the ingredients in a bowl and blend until mixture forms a ball. Line a prepared tin with the pastry and bake blind for about 15 minutes. Remove from the oven and add the filling.

For the filling:
Melt butter and add oil and gently cook the mixed mushrooms. Season and add chopped parsley. Whisk crème fraîche and eggs. Fill the tart base with the mushrooms and potatoes and crumble over the goat cheese. Season to taste. Pour over the crème fraîche and bake at 180 C for about 20 – 25 minutes.

Recipe by Debbie McLaughlin, who has interpreted Hildagonda Duckitt’s recipe books to suit modern trends at Hilda’s Kitchen at Groote Post.

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