For the tart bases
- 140g spelt flour
Spelt is an ancient member of the wheat family and an evolutionary hybrid of emmer wheat…
- 75g plain flour
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 100ml olive or cobnut oil
- 1 egg, lightly beaten (optional)
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
For the filling
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 onions, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 10 dried juniper berries, crushed to a powder
- 100ml red wine
- 2 tsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 8 blackberries
A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…
- 200g wild or cultivated mushrooms, cleaned out and cut into bite-sized pieces
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 2 garlic clove, chopped
- few rosemary or thyme sprigs, leaves finely chopped
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 150g pack vegetarian goat's cheese or sheep's milk cheese
Mix the flours, baking powder and some sea salt in a large bowl, then pour in the oil and gradually add 125ml lukewarm water until it starts to form a ball of dough. Tip out on to a floured surface and knead until you have smooth dough. Add a little more flour if it’s too sticky and a drizzle of oil if it’s too dry.
Divide the dough into four balls. Roll each ball out to a 12cm wide, 1cm thick circle, then use your fingers to roll or bend the edges inward to form a rustic crust. Place a large frying pan over a medium heat, then cook the tart cases for 3-4 mins or until the base is golden brown (you will need to do this in batches). Transfer to a baking sheet, brush the cases with the egg (if using), then bake for 10 mins.
Meanwhile, make the filling. Heat half the oil in a frying pan, then cook the onions for about 10 mins until soft. Add the juniper and some seasoning and cook for another minute. Pour in the red wine and honey, then stir in the blackberries, crushing with the back of the spoon as you stir. Cook for 3-5 mins until the mix has reduced down to a sticky, but slightly wet glaze, then set aside.
Heat the remaining oil in a frying pan, then cook the mushrooms and garlic over a high heat until golden. Scatter over most of the rosemary or thyme with some seasoning, then remove from the heat.
Spread a layer of sticky onions on the base of each tart, then divide the mushrooms between each one and crumble over the cheese. Sprinkle with the remaining herbs and a drizzle of oil, then bake for 10 mins or until the cheese is melted and lightly golden.