Autumn Mushroom Tart

500 grams of savoury pastry

400 grams flat mushrooms sliced

100 grams of dried forest mushrooms (available from supermarket or deli) which have been soaked in warm water for 15 minutes drained and squeezed dry.

1 medium onion diced

2 cloves crushed garlic

200 grams of crispy bacon pieces.

4 large free range eggs

200mls cream

3 Tblspn of Ricotta cheese

2 Tblspn grated Parmesan

Fresh basil ripped

Salt and pepper

Method

Line your tart mould with the pastry ¼ inch thick and prick with a fork, chill for at least half an hour. Bake blind for 15 mins at 190 degrees centigrade.

Remove blind bake and return to oven for 5 minutes to dry out.

Sauté bacon pieces till crispy and remove from pan.

Add onion and garlic and cook without colour, add all the mushrooms and cook till nice and browned.

Fill the tart shell with the mushroom, basil and bacon mix.

Whisk the eggs and cream, salt and pepper and pour in to the tart case.

Spread the Ricotta and grated parmesan across the top.

Bake at 180 for about 20 minutes.

Enjoy with simple green leaves and watercress salad

Roasted smashed potatoes with olive oil and crispy sage.