How To Feed A Crowd On A Budget

Saving money on household expenses doesn’t mean you have to compromise on family meals. Here’s how to feed a crowd on a budget

DEEP-DISH CHEESE AND MUSHROOM TART

Prep and Cook 1 hour 30 mins |

Serves 6

• 2 cups (300 g) plain flour
• 200 g cold butter, chopped
• 750 g button mushrooms, sliced thinly
• 1 large (300 g) brown onion, thinly sliced
• 9 eggs, beaten lightly
• 1 cup (250 ml) cream
• ½ bunch fresh chives
• 2 cups (240 g) grated cheddar cheese
• Rocket, to serve

1. Preheat the oven to 200 C (180 C fan-forced). Grease a 25cm-deep fluted flat tin with removable base.

2. Place flour, 150 g of the butter and a pinch of salt into a food processor; process until the mixture looks like fine breadcrumbs and there are no lumps of butter left. Gradually add 3 tbsps of chilled water; process until the pastry just comes together. Turn pastry onto a lightly floured bench and knead lightly. Roll out between 2 sheets of baking paper to 4mm thick. Ease the pastry into the base and sides of the prepared tin. Prick the pastry base with a fork and freeze pastry case for 10 mins.

3. Lay a large sheet of foil or baking paper in the flat tin, and fill with baking weights or rice. Place tin on oven tray and bake on lowest shelf for 30 mins. Then, remove tin from the oven, and remove the foil and weights. Bake for a further 10 mins, or until the pastry is pale golden and cooked.

4. In a large frying pan over high heat, heat the remaining 50 g butter, and cook the mushrooms and onions until golden brown. Don’t rush this process – wait until the mushrooms have released their moisture and that it has evaporated.

5. Whisk the eggs and cream in a medium bowl. Season with salt and freshly ground pepper.