Wild Mushroom Tarts

Wild Mushroom Tarts

These stunning wild mushroom tartlets with porcini make amazing starters or a fantastic picnic showstopper. Our Filippo Berio Classico Olive Oil makes a great shortcrust pastry case for these tasty tarts. Great served with salad, or make them mini and have as a canapé.

Categories: Starters, Vegetarian

Serves: 6 Preparation time: 25 mins Cooking time: 35 mins



  • 250g plain flour
  • Pinch of salt
  • 25g Parmesan cheese, finely grated
  • 1 large egg, beaten
  • 5 tbsp Filippo Berio Olive Oil


  • 15g dried porcini mushrooms
  • 3 tbsp Filippo Berio Classico Olive Oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, crushed
  • 200g chestnut mushrooms
  • 150g mixed wild mushrooms, cleaned
  • 2 large eggs
  • 150ml double cream
  • 40g Gruyere cheese, grated


  1. Put the flour, salt and Parmesan cheese into a bowl. Add the egg, olive oil and 4 tbsp warm water. Mix well until the mixture forms a dough. Knead lightly on a floured surface and form into a smooth ball. Wrap in cling film and chill for 30 minutes.
  2. Put the porcini mushrooms into a small bowl, cover with warm water and leave to soak for 20 minutes. Drain and pat dry on kitchen paper.
  3. Heat the oven to 200°C/400°F/Gas Mark 6. Divide the pastry into six portions and roll out each to a thin circle and use to line six 10cm individual flan tins. Prick the bases with a fork then line with foil and bake blind for 10 minutes, until beginning to colour around the edges. Remove the foil and bake a further 5 minutes.
  4. While the pastry is cooking, prepare the filling. Heat the olive oil in a large frying pan, add the onion and cook for 5-6 minutes over a medium heat until softened. Chop the Porcini mushrooms and add to the onion. Add the garlic and stir together for 1 minute. Add all the remaining mushrooms to the pan and fry for a further 2 minutes.
  5. Spoon into the pastry cases. Beat the eggs and cream together with a little seasoning, pour over the mushrooms then sprinkle with Gruyere cheese. Bake for about 20 minutes until the filling is set. Serve warm.

Cooks tips

When blind-baking your tart cases, use baking beans if you have them or if not, dried rice does the trick!

Cook with:

Classico Olive Oil

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. It's ideal with everything from meat and poultry to your favourite vegetables.

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