Porcini mushroom and goat’s cheese tarts
- October 2019
- Serves 4
- Hands-on time 20 min, oven time 20-25 min
Mushrooms and goat’s cheese are a match made in heaven so we’ve packaged them both up inside a puff pastry case. Sprinkle with pumpkin seeds for crunchy texture, then serve with a green salad.
- 57.3g (30.1g saturated)
- 34.1g (2.8g sugars)
- 25g unsalted butter
- 1 tbsp light olive oil
- 4 spring onions, roughly chopped
- 400g porcini or mixed mushrooms, roughly torn or chopped
- 1 garlic clove, crushed
- A few fresh flatleaf parsley sprigs, roughly chopped
- 75g parmesan (or vegetarian alternative), freshly grated, plus
extra to serve
- 3 tbsp pumpkin seeds, lightly toasted in a dry frying pan
- 500g pack all-butter puff pastry
- Plain flour for dusting
- 100g crème fraîche
- 100g rinded goat’s cheese log, cut into 4 or 8 discs
- 1 medium free-range egg, beaten
You’ll also need…
- 2 large baking sheets lined with non-stick baking paper
- Heat the oven to 200°C/180°C fan/gas 6. Heat the butter and oil in a large, non-stick frying pan until foaming. Add the spring onions and mushrooms, then fry over a high heat for 6-8 minutes until golden and turning crisp in places. Add the garlic and parsley and fry for another minute. Remove from the heat and stir in the cheese and half the pumpkin seeds.
- Roll out the pastry on a lightly floured surface to 0.5cm thick. Cut out 4 x 18-20cm circles, re-rolling as needed, but taking care not to disturb the layers
in the puff pastry too much. Transfer the pastry to the prepared baking sheets
(see tip). Spread the crème fraîche evenly over the pastry circles, leaving a 2-3cm border around the edge of each one. Spoon the mushrooms on top of the crème fraîche, then add 1 or 2 slices of goat’s cheese.
- Fold in the edges to make a crust (see Make Ahead). Brush the pastry crusts with beaten egg, then bake for 20-25 minutes until puffed and golden. Sprinkle with the remaining pumpkin seeds and extra grated cheese, then serve with a green salad, if you like.
Assemble to the end of step 2 up to a day ahead and keep covered
in the fridge before baking.
Wrap any leftover pastry, then freeze for up to 2 months. You can use a mix of fresh wild mushrooms and dried porcini – see box.
These suit a ripe buttery white better than a red – make it a French chardonnay from the Pays d’Oc.
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