Created by ImPat on June 11, 2017
Step 1: To make shortcrust pastry, place flour and butter in a food processor and process until fine crumbs form and then add egg yolks and water and process until dough just comes together and then turn onto a lightly floured surface and gently knead until smooth.
Step 2: Shape into a disc and wrap in plastic wrap and place in the fridge for 30 minutes to rest.
Step 3: Preheat oven to 200C.
Step 4: Roll out the pastry onto a lightly floured surface to a 3mm thick disc.
Step 5: Line 6 8cm round tart tins, with removable bases, with pastry and using a sharp knife to trim excess and then place in the fridge for 15 minutes to rest.
Step 6: Line pastry with baking paper and fill with pastry weights or rice and place on a baking tray and bake for 10 minutes.
Step 7: Remove from oven and reduce oven to 160C.
Step 8: Meanwhile, melt the butter in a frying pan over low heat and cook onion, stirring, for 5 minutes or until onion softens and then add the garlic and half the thyme and cook for 1 minutes or until aromatic.
Step 9: Add combined mushroom and cook, stirring, for 5 minutes or until mushroom is tender and cool slightly.
Step 10: Whisk egg and cream in a jug and season.
Step 11: Divide mushroom mixture and goat's cheese among pastry cases and top with egg mixture and remaining thyme and bake for 20 minutes or until just set.