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From Mushroom by Johnny Acton & Nick Sandler.

Serves 4

For the Pie shell

    100g (4oz) plain flour
    ½ tsp salt
    1 tsp sugar
    8 tbsp unsalted butter
    3-4 tbsp cold water

For the Filling

    4 eggs
    100g (4oz) Gruyère
    100ml (4 fl oz) cream
    ½ tsp salt
    1 head of garlic, roasted and squeezed out (see FoodLovers tip)

Method

300g (11oz) assorted clean mushrooms: as you can see in the picture they have used porcini and chanterelles
A few sprigs of thyme

To make the pastry shell, begin by combining the flour, salt, sugar and butter in a food processor for 10 seconds or so or until the mix has a crumbly texture. Then stir in the water with a spoon. Flatten the mixture, wrap it in cling film and refrigerate for 1 hour. Preheat the oven to 180°C/350°F/gas 4

Roll out the pastry and transfer to a 20-25cm (8-10in) shallot tart case.

The crust is now ready for the filling. To make this, first mix all the ingredients, except the mushrooms and thyme, while warming the crust in the oven for 10 minutes. Pour in the mix and place the mushrooms on top, gently mashing them in slightly, but leaving some still protruding. Sprinkle over the thyme.
Place in the oven and bake for 30-40 minutes before serving.

For more information on foraging and eating wild mushrooms, read our FoodLovers Foraging Guide