Mushroom and Goat Cheese Puff Pastry Tart
This savoury tart is filled with sautéed mushrooms and onions, creamy goat cheese and fresh herbs, all in a flaky puff pastry crust.
Ingredients
- 1 sheet puff pastry 8 by 16 inch, thawed
- 2 tbsp unsalted butter
- 1 large onion diced
- 2 garlic cloves minced
- 1 lb mushrooms sliced thinly
- 3 tbsp fresh parsley roughly chopped
- 1/2 tsp salt
- 1/2 tsp black pepper freshly ground
- 2-3 tbsp soft cheese
- 2 oz goat cheese crumbled
- 1 egg yolk
Instructions
- Preheat oven to 350°F. Dice the onions, mince the garlic, brush and slice the mushrooms and line a large baking sheet with parchment paper.
- Cut the puff pastry in a 8 by 16 inch rectangle and place it on the parchment paper.
- Use a sharp knife to score a 1 inch border and prick with a fork the central part of the puff pastry. Blind bake for 15 minutes or until it starts to puff and look golden.
- While the puff pastry is baking, melt butter in a large pan over medium-high heat. Add onions and cook for 5 minutes or until soft and translucent. Stir in garlic and cook for 30 seconds until fragrant. Add sliced mushrooms and cook until most of the liquid has evaporated, stirring occasionally. Season with salt and freshly ground black pepper and stir in roughly chopped fresh parsley.
- Take the puff pastry out of the oven and gently press the center to flatten it. Spread soft cheese in the center, leaving the edges clean (heat it in the microwave for 10-15 seconds to loosen it). Cover with cooked mushroom mixture and sprinkle goat cheese crumbles. Mix 1 tbsp water with the egg yolk and brush the edges of the puff pastry.
- Bake for 15-20 minutes or until the edges are puffed and golden-brown. Cut into 4 or 6 pieces. Serve with flaky sea salt, extra fresh parsley and goat cheese.