Your child can help by collecting all the ingredients for the filling and pastry. They can help roll out the pastry. They can pick the mushrooms you’ve grown in your kit, help chop them, peel the garlic, add the ingredients and, depending on ability, help with the grated ingredients.
In a food processor blend the roasted walnuts then add the flour, butter and salt. Add egg yolk and enough water to make a soft dough.
Preheat the oven to 200°C. Press pastry into a 35cm, loosebottomed (or spring release) tart tin, about 3cm deep. Line with greaseproof paper, fill with pie weights and bake for 10–12 minutes. Remove the paper and weights and bake for a further 5 minutes, until very lightly coloured, then leave to cool.
Using a large saucepan over a medium heat, sauté the shallots, leek and garlic in the oil and butter. Add the mushrooms and porcini stock cube. Cook until just soft and releasing their juices. Stir in the thyme, lemon zest, parsley, salt and pepper. Remove from the heat.
Whisk together the egg, cream, milk and cheese and stir into the mushrooms. Pour mixture into the pastry case and bake at 200°C for 20–25 minutes, until set and golden.
Serve with some dressed salad leaves.
Photography by Katrina Crook
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