Glutenfree Shortcrust pastry
400g mushrooms, cleaned and sliced
2 tbsp olive oil
1 onion, cubed
3 gloves of garlic, crushed
1 Kinsale Bay Food Company Mushroom Soup
2 eggs, lightly beaten
2 tbsp chives, chopped
Salt & Pepper
Preheat the oven to 160°C. Line a tart dish (18cm ø) with the pastry and cover with baking parchment and fill with baking beans (or dried rice) and blind bake until slightly golden on the edges. Remove the baking beans and parchment paper, return to the oven and bake until light golden brown. Remove from the oven and leave to cool.
In a frying pan, heat the olive oil and stir-fry the onion and garlic until the onions are translucent and just start to brown, stirring frequently to prevent the garlic from burning. Add the sliced mushrooms and fry for about 6-8 minutes until the liquid has evaporated and the mushrooms are starting to brown. Add the Kinsale Bay Mushroom Soup and mix well. Reduce by a third until the sups is starting to thicken slightly. Remove from the heat and leave to cool.
Add the eggs and most of the chives to the mushroom mix and stir well to combine. Pour the mix into the baked pastry case and bake for 30-40 minutes until the mushroom egg mix has set and is only slightly wobbly.
Leave to cool slightly before cutting into wedges. Serve with a side salad.