Mushroom, flageolet bean and two cheese tart

As a relative newbie to the world of blogging I was excited to receive my first invite to a blogger cooking competition last week in the form of the Maille culinary challenge. Tasked with creating a recipe using one of Maille’s condiment range it was time to turn mad professor in the kitchen and come up with flavour combinations using my ingredient of choice, fresh wholegrain mustard with chardonnay wine.

As the weather is still a little fresh despite the fact we are well into spring I thought this warming tart with mushrooms, flageolet beans and cream cheese on a parmesan* pastry base was just the kind of comfort food which seems appropriate. As the fresh wholegrain mustard has a more delicate flavour than traditional mustard I have used in the past, cream cheese is a perfect partner and the flavour of the mushrooms comes through well.

Flageolet beans are small, delicate and green. Originating from France they have a creamy but firm texture which adds a lovely bite to the tart as well as being very good for you – if you haven’t tried cooking with them before this recipe is a good excuse to try them out! I promise you will be converted.

The tangyness of the mustard compliments the savoury cheese of the pastry base also bringing out the flavour of the garlic and the onions in the mushroom filling. I served this tart with roasted new potatoes, petit pois and French beans.

*Traditional parmesan is often made using animal rennet but most large supermarkets and wholefood stores sell veggie-friendly hard Italian cheese equivalents

mustard tart served


  • 225g plain flour
  • Pinch of salt
  • 100g butter cubed
  • 50g grated parmesan
  • Cold water to bind
  • I red onion thinly sliced
  • 2 cloves garlic
  • knob of lightly salted butter
  • 1tblsp olive oil
  • 1 punnet of chesnut mushrooms
  • 200g mascapone or soft cream cheese
  • 1 heaped tsp maille chardonnay mustard
  • 200g tinned, drained flageolet beans
  • 1tblsp chopped flat parsley
  • sea salt and white ground pepper to taste
  • 1oz grated parmesan to sprinkle on top

maille fresh wholegrain mustard

How to make the pastry base:

  • Place the flour, salt and butter into mixer and whizz to form breadcrumb consistency (this can be also be achieved by hand using a rubbing method if you don’t own a mixer)
  • mix in the parmesan and add a small quantity of cold water to bind
  • Wrap the dough in cling film and place into the fridge for about 15 minutes to chill (this makes it easier to roll)
  • Pre-heat oven to gas mark 6 or 200 degrees Celsius
  • When chilled, roll out pastry and place in a flan dish or pie dish (I used a 24cm flan dish)
  • Prick the base with a fork and pop back in fridge for another 15 minutes
  • You then bake the pastry blind for 15-20 minutes until it looks fairly crisp (you can line the pastry and use baking beans for this if you like but I didn’t bother)

Parmesan pastry base

How to make the filling:

  • Sautee the onion and garlic in olive oil until translucent
  • Add the chopped mushrooms and a knob of butter seasoning with sea salt and a pinch of white pepper to taste
  • Cook until the liquid from the mushrooms starts to reduce and then add the flageolet beans
  • Turn down the heat of the hob and add the cream cheese and chopped parsley
  • Spoon into the pastry base and top with the rest of the parmesan cheese to crisp on top
  • Cook in the oven for 20 minutes

mustard tard filling

Mustard tart



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