This weeks pick is our own oregano!
This week the Minerds Bell salad garden took off and we took home the first oregano cuttings! Seeing as we raised these babies it seems right to make them the star of the show this week. It looks like the weather is definitely warming up to spending time outside with family and friends so we looked to a transport friendly, family favorite...
Mushroom tart with asparagus, spinach and oregano (Serves 4 - 6 as a side)
For the filling
3 Large flat mushrooms
1 Bunch of asparagus spears
1 Brown onion
1/4 cup oregano (ours was fresh from our garden)
Feta (how much feta is upto you... we love feta so we used a lot!)
Parmesan for grating on top
5 Large eggs
300ml Thickened pouring cream
Salt and pepper for seasoning
A little butter for cooking and lining the tin
For the pastry (makes enough for a 28cm flan tin)
100g Butter cubed & softened
220g Plain flour
Pinch of salt
A little cold water
Preheat oven to 200°C and line the tart tin with butter. Into a food processor sift the plain flour, add the butter in cubes. Process on high until the flour looks like bread crumbs, add a teaspoon of cold water to the flour and butter until the mixture comes together into a ball. The pastry should be smooth but not wet, shape into a ball, wrap in cling film and refrigerate for 30 mins.
Cut the onion in half from root to tip (this stops the tears whilst cutting) then slice from the tip to the root. Soften the onion in a fry pan with a knob of butter (adding a big pinch of salt will help the onion soften and stop it burning). Trim the mushroom stalks and cut into slices, once the onion is soft add the mushrooms to the pan. As the mushrooms begin to soften shred the oregano into the pan and season with salt and pepper to taste. Switch the pan off and allow filling to cool.
Time to roll the pastry. Sprinkle a layer of plain flour on your bench and rolling pin, pat the ball into a round and roll with the rolling pin rotating 90 degrees clockwise every few rolls to ensure even pastry (try to avoid rolling in all directions and just stick to backwards and forwards). If the pastry becomes sticky sprinkle some more flour onto the bench and ontop. Roll the pastry until it is large enough to cover the tin or about half a centimeter thick. Line the tin with the pastry (lift the pastry over the side of the tin as you push it into the corners... stops tearing!). Prick base all over with a fork. Cut a round piece of baking paper and place on top of the base fill with baking weights (we used rice because we had no weights and then binned the rice...weighting the base stops air bubbles baking in the base). Bake base in the oven for 20 mins or until slightly golden.
Once the base is slightly golden add the filling. We layered the base with spinach then added the cooled onion, mushroom and oregano. Crumble the feta into the tart filling (we love feta!). To make the tart look pretty we used the asparagus to make a pattern on top, we trimmed the asparagus to size, put the bits for the pattern aside, and added any extra bits that didn't suit our pattern into the filling. Next whisk the cream and eggs together, add some salt and pepper to season and pour over the filling, top with grated parmesan and then arrange the asparagus on top. Bake the tart for a further 20 mins or until the middle is cooked through. Allow to cool slightly before serving.
P.s. Goes very well with salad greens and garlic bread for family bbq lunch and can be eaten warm or cold!
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