- 170g/6oz plain flour
- 100g/3½oz butter
- 1 free-range egg
- 2 tbsp ice cold water
- pinch salt
- 1 tbsp olive oil
- ½ onion, sliced
- 1 garlic clove, chopped
- 85g/3oz mixed mushrooms, sliced
- 100g/3½oz Camembert, chopped
- 1 tbsp fresh thyme leaves
- 3 tbsp double cream
- Preheat the oven to 200C/400F/Gas 6.
- For the pastry, place the flour and butter into a food processor and pulse until the mixture resembles breadcrumbs.
- Crack in the egg and add the water and salt and blend again until the mixture comes together as a dough.
- Turn out onto a floured surface and roll out to the thickness of a pound coin. Line a small tart tin with the pastry and trim away the excess. Refrigerate for five minutes.
- Line the tart with baking parchment and fill with baking beans. Transfer to the oven and bake for ten minutes. Remove the baking beans and parchment.
- For the filling, heat the olive oil in a frying pan, add the onion and gently fry for 3-4 minutes.
- Add the garlic and mushrooms and cook for 3-4 minutes.
- Spoon the mushroom mixture into the pastry case. Top with the Camembert, thyme and cream.
- Transfer to the oven and bake for 10-12 minutes, or until the pastry is golden-brown and the cheese is beginning to melt.
- To serve, remove from the tart tin and place onto a serving plate.