Beautiful mushrooms in a tasty puff pastry tart - quick to make and went down a treat.
Prep: 30 mins
Cook: 25 mins
Wild Mushroom, Fungi, Cep
Ingredients
85g Breadcrumbs
100g Cheddar finely grated
zest of 1 lemon
1 tsp fresh Thyme leaves
2 cloves Garlic minced
200g Mixed mushrooms sliced
150g Puff pastry
Salt and pepper
Olive oil
Method
Heat a large saucepan on high with a large glug of olive oil. Fry 200g sliced mixed mushrooms at high heat in batches until caramelised. Remove and cool. Roll 150g puff pastry to an oblong about 3mm thick. Score a line 2cm from the edge all around. Mix cooled mushrooms with 85g breadcrumbs, 2 minced garlic cloves, 1 tsp fresh thyme, salt and black pepper. Pile onto pastry centre inside scored line. Sprinkle with 100g grated cheddar and zest of 1 lemon. Glaze pastry edges with milk. Bake at 170C for 20-25 mins until pastry is golden. Serve hot with winter vegetable slaw.