For the cheese pastry:
Place all the ingredients in a bowl and blend until mixture forms a ball. Line a prepared tin with the pastry and bake blind for about 15 minutes. Remove from the oven and add the filling.
For the filling:
Melt butter and add oil and gently cook the mixed mushrooms. Season and add chopped parsley. Whisk crème fraîche and eggs. Fill the tart base with the mushrooms and potatoes and crumble over the goat cheese. Season to taste. Pour over the crème fraîche and bake at 180 C for about 20 – 25 minutes.
Recipe by Debbie McLaughlin, who has interpreted Hildagonda Duckitt’s recipe books to suit modern trends at Hilda’s Kitchen at Groote Post.