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.
- Vegetarian recipes
- 57.3g (30.1g saturated)
- 34.1g (2.8g sugars)
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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