Not many actually take the time out to actually read up about the food they eat. And why would we considering the only time we read about things is when there would be an exam in the near future. And obviously, gobbling down the food much more interesting anyway? But I remember the one time that I was having a conversation about Whiskey without having the slightest clue what single malt is. And what is the difference between whiskey and scotch. An hour on Google and many of the doubts were cleared, surprising findings gathered, which me and one of my co-readers now throw around when we feel like being pretentious and intellectual! (Scotch is just Whiskey made in Scotland, also called Scotch Whiskey. Who knew right?)

Yesterday I went the other way round. After having made what I can call a mushroom and shallot tart, I was very genuinely asked by my husband what a tart is. Poor guy did not know. Unfortunately I ended up feeling like one of those parents whose kids consistently blast them with questions from middle school, answers to which have long forgotten. “What is a tart?,” I asked myself. “It has a pastry crust and a filling, but doesn’t a pie too have a pastry crust and a filling?,” I wondered. So it was Google time again and after having devoured my ‘tart’ I read up on what exactly it is.
‘A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry.’
‘On the other hand a pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients.’

So essentially, a tart can be called a pie but not vice versa. (Feel like I am reading a trigonometric algorithm)
So anyway, if you are slightly interested in eating up this delicious baked dish, you can always approach a good bakery but giving it a hand at home may surprise you. Before rushing off to your kitchen make sure you have a baking tin used for tarts. It opens up at the bottom and is easily available at any utensil store. (I got mine at INA market, Delhi)
Mushroom tart recipe:

Mushroom Tart


50g butter, chopped
2 red onions, halved, sliced
3 garlic cloves, thinly sliced
200g button mushrooms, sliced (Add other mushrooms too if you want)
1 tablespoon thyme leaves
1 egg
1 cup thickened cream
à We also need frozen ready-rolled shortcrust pastry but God knows where you get that in India so I just made my own puff pastry at home.
Baking tin lined with dough

Shortcrust Pastry at home:

Mix flour, butter and salt in a mixer. Mix together.
Add water to bind it together and make a dough.
Put it in cellophane and chill for 15 min.
Line the base and sides of the tray with pastry. 
Also put some holes with a fork. 
Trim excess dough and refrigerate. 
Uncooked tart
The rest of it:
Preheat oven and a flat baking tray to 190°C.
Melt butter in a large frying pan over medium-high heat. Add onions and garlic. Cook for 5 minutes or until soft.
Add button mushrooms. Cook until just tender. Add thyme. Set aside for 10 minutes to cool.
Whisk eggs, cream and salt and pepper in a jug. Spoon mushroom mixture into pastry case.
Pour the egg mixture on top. Top with cheese.
Place on hot tray. Bake tart for 40 minutes or until centre is set and top is light golden. 
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