adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mini mushroom and goats cheese tarts
0 Likes
Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Savory mushroom tarts with creamy goat cheese and peppery rocket.
Ingredients:
  • 20g dried mushrooms
  • 125ml water
  • 1 brown onion, thinly sliced
  • 200g brown mushrooms, thickly sliced
  • 200g button or cup mushrooms, halved
  • 23.40 gm Dijon mustard
  • 80ml thickened cream
  • 1 tsp finely chopped thyme
  • 50g goat’s cheese, crumbled
  • Coarsely chopped thyme sprigs, to serve
  • Baby rocket leaves, to serve
  • 225g plain flour
  • 85g cornmeal
  • 40g parmesan
  • 125g chilled butter, chopped
  • 1 Free Range Egg yolk
  • 10.00 gm chilled water
Instructions:
  • In a food processor, blend flour, cornmeal, parmesan, and butter until you get a breadcrumb-like mixture. Then, add egg yolk and water and process until the dough comes together.
  • Transfer the dough to a lightly floured surface and knead gently until smooth. Cover with plastic wrap and refrigerate for 30 minutes to allow it to rest.
  • Place the dried mushrooms in a heatproof bowl and cover them with boiling water. Allow them to soak for 15 minutes.
  • Heat the butter in a frying pan over medium heat until melted. Sauté onion for 5 mins or until soft, stirring occasionally. Add garlic, fresh mushrooms, and cook for 5 mins until lightly browned. Mix in mustard, cream, and dried mushrooms with soaking liquid. Cook for 5 mins until the sauce thickens slightly. Remove from heat, season, and stir in chopped thyme.
  • Preheat the oven to 200°C. Divide the pastry into 6 portions and roll out each into a 3mm-thick disc on a lightly floured surface. Line six 2cm-deep, 10cm-diameter tart tins with removable bases with the pastry. Trim the edges with a small sharp knife and chill in the fridge for 15 minutes.
  • - Arrange pastry cases on a baking tray and line them with baking paper. Fill each case with baking weights or rice and bake for 10 minutes. - Remove the paper and weights or rice, then bake for another 8 minutes or until light golden. - Divide mushroom mixture equally among the pastry cases and top with goat's cheese. - Bake for an additional 10 minutes or until heated through. - Serve on individual plates and garnish with thyme sprigs and rocket leaves.

Similar Recipes