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Chef's Table

Warners Budgens Taste Club - Mushroom and squash tart with buttered kale and crisp parsnips recipe
Warners Budgens Taste Club - Mushroom and squash tart with buttered kale and crisp parsnips recipe

Mushroom and squash tart with buttered kale and crisp parsnips

Celebrate the autumn harvest with this tasty dish from Eric Worger, Head Chef at the Broadway Hotel

Ingredients

  • 400g mixed or button mushrooms
  • 1x butternut squash
  • 500g shortcrust pastry or bought 6-inch savoury tart cases
  • 250g curly kale
  • 1x clove of garlic
  • 4x free-range eggs
  • 150ml double cream
  • 2x large parsnips
  • 4x table spoons of extra virgin olive oil or extra virgin rapeseed oil
  • 50g butter
  • olive oil for deep frying
  • salt and pepper for seasoning

Method for the Tart Case

  • Pre-heat oven at 180°C
  • Roll out shortcrust pastry and put into 6-inch tart cases and blind bake till golden brown (approx. 15-18mins)

Method for the Tart Filling

  • Dice the squash, mix in the olive oil and salt and pepper and roast in oven until tender (approx. 12-15mins)
  • Heat frying pan on medium heat and sweat down the mushrooms with garlic (approx. 5mins)
  • Add the roast squash to mixture and place into tart case
  • Whisk eggs, double cream and salt and pepper then pour into tart case
  • Bake the tart in oven till set and golden brown (approx. 15-12mins)

Method for the Garnish

  • Pre-heat a frying pan on medium heat
  • Pre-heat a deep fat fryer (if you have one)
  • Meanwhile blanch the kale in boiling salted water. Drain and sauté in olive oil with butter and salt and pepper
  • Peel the parsnips into thin strips and deep fry (or shallow fry) until golden and crisp

To Serve

Warners Budgens Taste Club - Mushroom and squash tart with buttered kale and crisp parsnips recipe
  • Pre-warm plates
  • Cut the tart and serve with the sautéed kale on the side
  • Scatter the crisp parsnips on top of the tart to finish

To drink

Warners Budgens Taste Club - Mushroom and squash tart with buttered kale and crisp parsnips recipe

A buttery sauvignon works wonders with the sweet butternut squash and earthy mushroom flavours. Perfect for lunch-time drinking too!

20p off Cotswold Free Range Large Eggs – 6 pack

Login to view all this month's exclusive deals

Valid from Friday 6th October – Tuesday 31st October 2017

Try some Cotswold Free Range Large Eggs – 6 pack at a reduced price when you swipe your reward card at the till.

The Broadway Hotel is offering a complimentary glass of House White or Red wine with their 2 course light lunch menu at £11.95 per person served in the Tattersalls Brasserie from 12noon to 2.30pm.

Get this voucher

Valid Monday to Friday from 6th October - 10th November (excluding 23rd-27th October), one voucher per table with a maximum of four guests per voucher redeemed. Please quote ‘Warner’s Budgens’ when booking, which is subject to availability and present your Taste Club card or voucher upon arrival. Terms and conditions apply.