Making pastry doesn’t have to be a mission. This easy recipe for shortcrust pastry is perfect if you’re just starting out. The combination of creamy Gruyère and punchy parsley make this tart the perfect lunch time treat, or even serve as a starter at your next dinner party.
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Here's how you do it
Preheat the oven to 190ºC. Combine the flour and salt in a large bowl and add the butter. Using your fingertips, rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs.
Mix in 70ml of cold water, little by little, until the mixture forms a dough. Wrap in clingfilm and leave to chill in the fridge for 15 minutes.
Remove the pastry from the fridge and transfer to a floured work surface. Roll the pastry slightly larger than the size of a 25cm tart dish. Place the pastry into your dish, pressing into the corners so it’s nice and neat. Trim the edges. Fill with baking beans and blind bake for 20 minutes.
Meanwhile, heat the oil in a pan and fry the mushrooms and garlic until golden, and all liquid has been released.
Beat together the eggs, milk, and a pinch of salt and pepper.
Once the pastry is ready, remove the baking beans and pour in the egg mixture. Top with the mushrooms and garlic, sprinkle over the parsley and the Gruyère, then bake for a further 30 minutes, until egg is cooked and the cheese has completely melted.