Sage, mushroom and gruyère tart

This delicious savoury tart has a mouthwatering blend of fresh sage and earthy mushrooms.

Serves:  4

Preparation time:  35 minutes

Cooking time:  55 minutes

Cooling time: 50 minutes

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You will need

  • 110g Sainsbury's plain flour
  • 85g Sainsbury's unsalted butter, cold from the fridge, cubed
  • 2 Sainsbury's large free range Woodland eggs, 1 separated and 1 left whole
  • 2 leeks, trimmed and thinly sliced
  • 1 x 140g pack Sainsbury's Taste the Difference exotic mushroom selection
  • 250g Sainsbury's large portabella mushrooms, sliced
  • 4 sprigs fresh sage, leaves removed, half roughly chopped and half kept whole
  • 50ml crème fraîche
  • 50ml whole milk
  • 50g Sainsbury's Taste the Difference sage, roasted onion and lemon stuffing mix
  • 40g gruyère, coarsely grated
  • 2 tablespoons vegetable oil
  • 4 tablespoons Sainsbury's cranberry sauce, to serve
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Recipe Information

Step by step guide to making Sage, mushroom and gruyère tart

  1. First, make the pastry. Whiz the flour and 55g of the butter in a food processor until the mixture resembles fine breadcrumbs.
  2. Beat 1 egg yolk with 1 tablespoon cold water, add to the pastry and pulse to form a soft dough – adding more water if the mixture is too dry. Remove the dough, wrap it in clingfilm and place in the fridge for 30 minutes.
  3. Roll out the dough and line a tart tin (12 x 35 x 2.5cm). Chill in the fridge for 20 minutes. Meanwhile, preheat the oven to 190°C, fan 170°C, gas mark 5.
  4. Remove the tart tin from the fridge and cover the pastry with greaseproof paper, then weigh down with baking beans. Bake for 15 minutes then remove the paper and beans and bake for a further 5 minutes.
  5. Remove from the oven and reduce the temperature to 180°C, 160°C fan, gas mark 4.
  6. For the filling, melt the remaining 30g of butter in a pan, add the leeks, mushrooms and chopped sage and cook for 10 minutes until soft. Fill the pastry case with the leek and mushroom mixture.
  7. In a bowl, gently whisk the remaining whole egg, crème fraîche, milk, half the stuffing mix and half the Gruyère. Season and pour into the tart case.
  8. Scatter the remaining stuffing mix and Gruyère over the top of the tart and bake for 20-25 minutes until set and golden brown. Leave to cool slightly in the tin, then remove.
  9. Meanwhile, heat the oil in a frying pan and fry the whole sage leaves for 10 seconds, then place on a paper towel to absorb any excess oil. Arrange on top of the tart, and serve with some cranberry sauce on the side.

* Please note, this recipe is not suitable for vegetarians as it contains Gruyère.

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Nutritional information for Sage, mushroom and gruyère tart

Nutritional information for Sage, mushroom and gruyère tart

Nutrition type per serving
Calories 628 kcal
Total Fat 34.3g
Saturated Fat 18.3g
Salt 0.4g
Sugar 11.4g
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