Im finding my self in abundance of walnuts, It was such a good year for them in the Hawkes Bay, I'm also loving the fact the honesty boxes still exist down here and people sell supermarket bags of walnuts for a few dollars....I will never tire of this place.
I love this tart, for starters the pastry is quite easy to make, I made it in the morning and let it rest in the fridge for the day, pulled it out 20 minutes before I intended to roll it out, easy. Also, there are so many filling options for this tart, caramelised onion and bacon, roast pumpkin and feta with pinenuts, you could even get away with using this as a sweet pie base, caramelised apple in a walnut pie shell sounds pretty alright to me!
Now for the recipe, the ratios in the filling may need to be adjusted depending on how big your pie dish is. I actually made this big tart and two smaller ones from the batch I made. It you have left over dough you can either do the same as I (make extras) or freeze it, simply wrap the dough in cling film, it will last a few weeks in the freezer.
- 200g of spelt flour
- 100g butter, cold and cut into cubes
- a pinch of salt
- 60g crushed walnuts
- 2 free range eggs, whisked
- Place the spelt flour ad salt into the bowl of your food processor, pulse to combine.
- Add the butter one piece at a time and mix until the misture resembles bread crumbs
- Add the walnuts, mix to combine
- Turn your food processor on to medium and slowly add the beaten egg to the flour mixture, you may not need all of it, just go slowly. When the dough starts to come together stop.
- Turn the dough out onto a piece of cling film and wrap, allow to rest in the refrigerator for at least half an hour or up to three days. Just bring to room temperature before use.
- Roll the dough out in between two sheets of baking paper, and line tart tin
- Blind bake (place a sheet of baking paper on top of the pastry, fill with rice or beans and bake for 10 minutes at 200C.
- 500g of mushrooms, I used a mixture of field and brown (Te Mata mushrooms are the best!)
- 4 sprigs of thyme
- 150g ricotta
- 4 free range eggs
- 1/4 cup of cream
- salt and pepper
- Place the mushrooms and thyme into the pastry shell, some mushroom steams may be too long and need to be removed, don't chuck them (as so many people do) they can go into the tart too.
- In a bowl, whisk together the ricotta, eggs, cream, salt and pepper. Pour over the filling.
- Bake the tart for 20 minutes or until cooked in the centre.