While others might capture the essence of beautifully coloured leaves and nature in all its glory, Fidget’s artistic vision conjures up ripe pumpkins, mushrooms, truffles and succulent wild boar in salmì…
Mushroom and pumpkin savoury tart / Torta salata zucca e funghi
Reflecting the seasonal desire for comfort and warmth, Fidget has returned to the cartoon kitchen and made an autumnal showstopper. It’s somewhat time consuming and requires dedication, but the result is truly satisfying.
For the shell of the tart Fidget followed the guidelines for brisée from Cucchiao d’Argento: 300g flour, 100g butter diced, 1 egg, 2–3 tbsp milk (if needed, judge by the consistency of the pastry), and a pinch of salt. Make a well in the flour and put the butter, egg and salt in the middle; then, with your fingers, bring it together quickly: do not overwork it. Add milk if necessary, wrap in cling film and set to rest in the fridge for an hour.
Meanwhile prepare the filling: you will need 500g cooked pumpkin roughly mashed, 300g mixed mushrooms sliced, 1 onion, 15g dry porcini (soaked in water, water squeezed out, finely chopped), 50g very coarsely grated gruyere, 3 eggs, 4 tbsp grated parmesan, 50ml extra thick double cream.
Slice the onion in rings and heat gently in a little olive oil. Add the porcini and the other mushrooms and fry until cooked. Add the pumpkin and stir. In a separate bowl mix the eggs, cheese and cream. Fold the pumpkin/mushroom mixture in and combine well.
Line your tin (24–25cm) first with baking paper and then with the pastry. Add the filling and bake in a pre-heated oven at 200°/gas 6 for about an hour (check regularly after 45–50min). Serve hot or cold with a simple side salad.
Fidget’s kitchen artistry has definitely put the Rowes in the mood for autumn – bring it on!