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Mixed mushroom tart
Mixed mushroom tart
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Savory tart showcasing versatile and healthy mushrooms.
Ingredients:
  • 2 sheets frozen butter puff pastry, partially thawed
  • 1 egg, lightly beaten
  • 18.20 gm olive oil
  • 20g butter
  • 4 eschalots, finely sliced
  • 1 garlic clove, thinly sliced
  • 200g button mushrooms, quartered
  • 200g cup mushrooms, sliced
  • 20.00 ml fresh thyme leaves
  • 50g feta, crumbled
  • Fresh thyme leaves, to serve
  • Salad leaves, to serve
Instructions:
  • 1. Preheat your oven to 200°C/180°C fan-forced and line a baking tray with baking paper. 2. Place the pastry sheets on the prepared tray and press to seal. 3. Using a sharp knife, score a 1.5cm border around the pastry without cutting all the way through. 4. Prick the center of the pastry with a fork. 5. Brush the pastry with egg. 6. Bake for 10 minutes or until golden and puffed.
  • Heat oil and butter in a saucepan over medium-high heat until sizzling. Add eschalots and garlic, cook for 2 minutes until fragrant. Stir in mushroom and thyme, season with salt and pepper. Cook for 6 to 8 minutes until mushrooms are tender and liquid is reduced. Remove from heat.
  • Transfer the mushroom mixture to the center of the pastry using a slotted spoon, then sprinkle feta on top. Bake for 15 minutes or until golden and puffed. Let it stand for 2 minutes, then sprinkle with thyme before serving with salad.

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