Torta di funghi (Wild mushroom tart) by Antonio Carluccio

I am very glad to see my beloved 'funghi' were already fashionable 500 years ago.

Ingredients

• 6 tbsp olive oil

• 2 garlic cloves, finely chopped

• about 800g/1lb 12oz wild mushrooms, cleaned and sliced

• 1 large onion, finely sliced

• about 500g/1lb 2oz spinach or Swiss chard (use only the green part of the chard)

• 300g/10½oz asparagus tips

• 30g/1oz seedless raisins

• 40g/1½oz walnuts, chopped

• 3 slices stale bread, soaked in water to soften, then squeezed and torn into small pieces

• spice mixture: 1 tsp each ground cinnamon, ground pepper, sugar and salt

• herb mixture: 2 tbsp each chopped fresh mint, marjoram and thyme or oregano

• flour, for dusting

• 800g/1lb 12oz ready-made puff pastry (enough for the base and lid)

• 1 free-range egg, beaten

Preparation method

1. Heat two tablespoons of the oil in a pan and add the garlic and the wild mushrooms. Fry gently until softened, then set aside.

2. Heat another two tablespoons of oil in a pan and add the sliced onion. Fry gently until softened, then set aside.

3. Heat the remaining two tablespoons of oil in a large pan, add the spinach or Swiss chard and cook, covered, stirring occasionally until wilted. Squeeze out any excess moisture.

4. Stir the asparagus tips, raisins, walnuts, breadcrumbs and the spice mixture into the spinach. Add the mushrooms and onion and finally the fresh herbs. Mix well.

5. Preheat the oven to 180C/375F/Gas 5.

6. Roll the pastry out on a lightly floured surface. Cut out a round large enough to cover the base and sides of a large tart case and another circle to form the lid.

7. Place the pastry base into the tin and spoon in the filling mixture. Cover with the pastry lid and brush well with beaten egg.