Mushroom and Egg Tart with Tomato and Chilli Jam

Chilli Jam Method

1. Chop the chilli. If you want it less hot then remove the seeds. Add a touch of oil to a pan and put it on a medium heat. Once hot, add the chilli and cook until soft.
2. Roughly chop the tomatoes and this to the pan with a splash of water. Cook until the tomatoes have all broken down, adding a bit more water if necessary. Add the vinegar and sugar and cook until thick.  Season with salt.  It’ll keep in a sealed jar in the fridge for up to a month.

Tart and Filling Method

1. Make the filling by melting the butter in a pan along with a touch of oil. When starting to foam, add the mushrooms. Season with salt and cook until the liquid has mostly gone. Add the chives. Set aside and allow to cool.
2. Use one egg to eggwash the pastry case and bake in the oven at 180c for about five minutes. This will help seal any cracks.
3. Beat together the egg and milk with a pinch of salt. Spread the mushroom mix on the pastry case and pour over the egg and milk mix.
4. Bake for around 12 - 15 minutes at 180c until the egg has set.
5. Serve either warm or cold with the tomato and chilli jam and a mixed salad.