🍁 Autumn Woodland Mushroom Tart with Beetroot Pastry

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It had been quite a dusky day today, so I decided to stay in and make a delicious tart using the mushrooms I harvested a couple of weeks ago, which are now nicely fermented.

Feeling the autumn mood, I thought I’d give it a little touch of the season. I was lucky to find a few leftover ingredients in the cupboard that fit perfectly- especially the beetroot.

Fiery Milkcap mushrooms grow prolifically in the woods here, and I had plenty of them preserved. They are the main star of the recipe I made today!

So let's call it,

🍁 Autumn Woodland Mushroom Tart with Beetroot Pastry

🧺 Ingredients

For the autumn beetroot crust:

1 ½ cups plain flour

½ tsp sea salt

1 tbsp beetroot powder

½ tsp ground nutmeg

½ cup cold butter

2-3 tbsp cold water

For the filling:

2 tbsp olive oil or ghee

1 large red onion or 2 shallots, thinly sliced

3-4 cups wild mushrooms (Fermented or fresh)

2 cloves garlic, minced

1 tsp chopped rosemary

1 tsp thyme or parsley leaves

½ tsp smoked paprika

Salt and pepper, to taste

½ cup cream or coconut cream

1 egg

¾ cup cheese (assorted)

🌿 Instructions

Make the autumn beetroot pastry:

Mix flour, salt, beetroot powder,

And grated nutmeg.

Cut in cold butter until crumbly.

Add cold water one tablespoon at a time until it just comes together.

Chill for 30 minutes.

Prepare the autumn filling:

Heat oil in a pan over medium heat.
Cook onions slowly until caramelized (about 15 minutes).
Add mushrooms, garlic, rosemary, thyme, smoked paprika, salt, and pepper.