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Mushroom and Egg Tart with Tomato and Chilli Jam

We set the Small City foodie task 2018 as 'Try Something New' and challenged a selection of our local chefs to go out of their comfort zone to produce something totally out the norm for them and their foodie specialities.

Andrew Moss of The North Port restaurant in Perth city centre might be more used to foraging in the fields than supermarket but we wanted him to make something delicious using only the reduced aisle at the supermarket!

True to form he managed to rustle up the delicious mushroom and egg tart with a seet and spicy tomato and chilli jam on the side.

"You can jar the jam up and eat it with cheesy toast for a great snack or midnight feast!"  Andrew Moss


  • Chilli Jam Ingredients
  • 200g tomatoes
  • 1 chilli
  • 50g sugar
  • 50g vinegar
  • Tart Filling Ingredients
  • 2 eggs beaten
  • 100g button mushrooms sliced
  • 10g chives chopped
  • knob butter
  • 1 medium pastry case, mine was slightly broken

    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.