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- 200 g plain flour
- 150 g butter, chilled and cubed
- 1 x egg (for pastry)
- 200 g swiss brown mushrooms, sliced
- 2 x garlic cloves, crushed
- 1 cup chopped or diced pepperoni
- 4 x eggs
- 3/4 cups cream
- 1/2 cup milk
For the pastry, mix the flour butter and egg in a processor till it forms crumbs, then add egg and one or two tbsp cold water, process till combined, knead until pastry feels nice and smooth. Pop in the fridge for ten minutes.
Roll out your pastry between a couple of sheets of non-stick baking paper, then put in a 25cm across, fluted 3cm deep pan which has a loose bottom. Pop in the fridge for about 30 minutes.
Heat oil over medium heat in frying pan then cook mushrooms and garlic, stirring for 5 minutes till softened.
Blind bake pastry in 190 degree oven. Remove rice or weights.
Spread mushrooms, onion over base, then sprinkle with pepperoni pieces.
Whisk together cream, milk and eggs, pour over top.
Bake for 30 minutes, and serve with rocket salad.