Wild mushroom, potato and goat’s cheese tart Recipe

The Eat Out Woolworths Restaurant of The Year Eat Out Woolworths Financial Services Chef of the Year All the latest restaurant reviews

Join our community

Write reviews, comment on stories and enter competitions.
Sign up as a user
List your restaurant

Create and manage a listing for your restaurant.
Sign up as a restaurant
Claim your restaurant

Manage an existing listing.
Claim your restaurant

Get the latest restaurant and food news delivered to your inbox every week!

@eatout_southafrica

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

For the filling:

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

For the cheese pastry:

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.