When Sainsburys SO Organics got in touch a few weeks back and asked if they could send me a box of lovely organic produce to create a recipe to celebrate Organic September I replied faster than Usain Bolt can run the 100m backwards after a spending several hours in the company of the Swedish volleyball team
Organic September is a month long celebration of all things organic, encouraging shoppers to buy organic and support sustainable farming.
The box of mysterious ingredients duly arrived and I realized it was my very own Ready, Steady, Cook moment. I tried my very best to cajole A into doing an Ainsley Harriot ('all you have to do is use this wooden spoon as a mike and just pretend to interview me as I think what to bake! Yes, yes, you'll still get to eat it all at the end!').
Armed with a lovely range of Sainsbury's SO Organic seasonal produce, from carrots to chedder, potatoes to pork sausages, my inner Ready, Steady, Cook competitor began to get creative, hoping to avoid any crazy combinations of ingredients (SO Organic strawberry, broccali and bacon cake anyone?!).
I hope you like what I came up with...
A, aka Ainsley, did.
Organic Mushroom, Onion and Chive Tarts
(for four 10cm tarts)
For the pastry:
250g plain flour
125g unsalted, cold cubed butter
1 egg yolk
125ml cold water
For the filling:
125ml single cream
1 egg yolk
2 tbsps olive oil
1 small onion, chopped
100g mushrooms, sliced
1 garlic clove, crushed
50-75g grated mature chedder cheese
Small handful chopped chives
1. To make the pastry: Pulse together the flour, butter and a pinch of salt into a food processor and pulse several times until the fat is rubbed into the flour.
2. Pop the mixture into a large bowl, make a well in the centre and add the egg yolk and half of the water. 3. Bring together the pastry, initially with a fork then working with your hand, adding a little more water if necessary until the pastry dough binds all together. Wrap the dough in a piece of cling film and chill for 15-30 minutes
4. Preheat the oven to 180C/170C Fan/Gas Mark 4.
5. Take the chilled pastry from the fridge and roll out on a lightly floured surface, to roughly 4mm thick. Line the base and sides of four tart tins with the pastry. Chill once again for 15 minutes.
6. Line the pastry cases with baking parchment and fill with baking beans. Blind bake for 10-15 minutes or until lightly golden. Set aside to cool, removing the parchment and baking beans
7. To make the lovely creamy mixture: whisk together the cream, egg, egg yolk with a pinch of salt and pepper until nicely combined. Set aside
8. For the filling: heat the oil in a frying pan and add the onions, frying until softened and translucent. Pop in the chopped mushrooms, garlic and a little seasoning. Fry until there is no liquid left in the pan from the mushrooms
9. Scatter the grated cheese over the bottom of the tarts. Fill each tart with the mushroom and onions and pour over the cream mixture. Sprinkle over the chopped chives and pop back in the oven for 20 minutes until the filling is set, golden and looks just delicious
- To make the pastry by hand: pop the flour and salt into a large bowl and add in the cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles course breadcrumbs. Add the egg and using a knife, stir in just enough of the cold water to bind the pastry.
- The tarts are delicious warm from the oven served with a salad but also would be perfect picnic bites
- Happy Organic September!
With thanks to Sainsbury's SO Organic who sent the box of Organic Produce for me to develop into a recipe to celebrate Organic September