Egg and wild mushroom tart

{ SERVES 6 }

Crust

300 g (10½ oz/3 cups) almond meal

pinch of sea salt

1½ teaspoons bicarbonate of soda (baking soda)

1 teaspoon dried rosemary

125 ml (4 fl oz/½ cup) extra virgin olive oil or melted butter

2 tablespoons cold filtered water

Filling

25 g (1 oz) butter or 1 tablespoon olive oil

1 French shallot, finely chopped

2 garlic cloves, finely chopped

300 g (10½ oz) mixed mushrooms, chopped

handful parsley, chopped

sea salt and freshly ground black pepper, to taste

3 eggs

400 ml (14 fl oz) coconut milk

2 tablespoons nutritional yeast flakes

Preheat the oven to 180°C (350°F) and lightly grease a 22 cm (8½ inch) flan (tart) tin.

To make the crust, combine the almond meal, salt, bicarbonate of soda and rosemary in a large bowl and mix well.

In a separate bowl, whisk the olive oil with half the water. Stir the olive oil and water into the dry ingredients and mix well to combine. If the mixture is too dry, add more water. Push into the base and sides of the prepared tin. Bake for 10 minutes.

Meanwhile, make the filling. Heat a large frying pan over medium heat, then add the butter and fry the shallot, garlic and mushrooms for 5 minutes, or until there is no liquid left in the pan. Add the parsley and season with salt and pepper.

While the mushrooms are cooking, whisk the eggs, coconut milk and yeast flakes in a medium bowl.

Allow the crust to cool slightly before spooning in the mushroom mixture, then pour the egg mixture over.

Bake for 25–35 minutes, until the crust is golden and the filling is set.

Note: For a photo of this tart, see here.

SUPERCHARGED TIP

This tart is lovely topped with fresh basil leaves.