Mid-week Meals On A Shoestring

DEEP-DISH CHEESE AND MUSHROOM TART

Prep and Cook 1 hour 30 mins | Serves 6

2 cups (300 g) plain flour
200 g cold butter, chopped
750 g button mushrooms, sliced thinly 1 large (300 g) brown onion, thinly sliced
9 eggs, beaten lightly
1 cup (250 ml) cream
½ bunch fresh chives
2 cups (240 g) grated cheddar cheese
Rocket, to serve

1. Preheat the oven to 200 C (180 C fan-forced). Grease a 25cm-deep fluted flat tin with removable base.

2. Place flour, 150 g of the butter and a pinch of salt into a food processor; process until the mixture looks like fine breadcrumbs and there are no lumps of butter left. Gradually add 3 tbsps of chilled water; process until the pastry just comes together. Turn pastry onto a lightly floured bench and knead lightly. Roll out between 2 sheets of baking paper to 4mm thick. Ease the pastry into the base