A crisp tart with mushrooms, thyme and soft cheese.
I wrote this one after a day that started with good intentions and ended with me eating at the kitchen table in my gardening jumper. That is often how the better recipes arrive here.
Recipe Notes
- Prep: 25 minutes
- Cook: 30 minutes
- Serves: 4
- Best season: Autumn
Ingredients
- 1 sheet ready rolled puff pastry
- 350 g mixed mushrooms, sliced
- 1 tbsp olive oil
- 25 g butter
- 2 garlic cloves, chopped
- 2 tsp thyme leaves
- 120 g soft cheese
- 1 egg, beaten
- Salt and pepper
Method
- Heat the oven to 200 C. Place the pastry on a lined tray and score a border.
- Cook the mushrooms in oil and butter until their liquid has gone. Add garlic and thyme.
- Spread soft cheese inside the pastry border. Spoon mushrooms on top.
- Brush the border with beaten egg.
- Bake for 25 to 30 minutes until puffed and golden.
From my cottage notebook
Mushrooms need a hot pan and a bit of patience. I still have to remind myself of that. Let them sit, let them brown, then they taste like supper rather than water.
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