Taleggio and mushroom pastry melt

Taleggio and mushroom pastry melt
  • Serves icon Serves 4
  • Time icon Takes 15 minutes to make, 15 minutes to bake, plus chilling

A cheese and mushroom pastry melt recipe makes this an indulgent veggie dish no one could refuse.

Ingredients

  • 25g butter
  • 1 tbsp olive oil
  • 250g mushrooms, thinly sliced
  • 1 garlic clove, crushed
  • 1 tbsp fresh thyme leaves, plus extra leaves to garnish
  • 375g fresh puff pastry
  • 50g rocket
  • 300g Taleggio, sliced (or vegetarian alternative)
  • 1 egg, beaten

Method

  1. Heat the butter and olive oil in a frying pan over a high heat. Add the mushrooms and cook until softened. Reduce the heat, add the garlic and thyme leaves. Season with pepper and cook for 2 minutes. Cool.
  2. Roll out the puff pastry on a floured surface to a 40cm square. Scatter the rocket over 1 half, then top with the mushrooms and Taleggio. Brush the pastry edges with egg and fold the pastry over the filling, pressing to seal. Put on a baking sheet and prick with a fork. Chill for 30 minutes. Meanwhile, preheat the oven to 220°C/fan200°C/gas 7.
  3. Eggwash the pastry and make slashes in the top. Bake for 15 minutes, until golden. Serve hot, garnished with the extra thyme leaves.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Puff pastry recipes

Cheesy mushroom Danish pastries

In just half an hour you can have a batch...

Save recipe icon Save recipe icon Save recipe

Vegetarian Christmas dinner recipes

Mushroom and époisses pithiviers

These beautiful puff-pastry parcels filled with époisses cheese and mushrooms...

Save recipe icon Save recipe icon Save recipe

Savoury tarts

Baked brie and wild mushroom tart

Use ready-rolled puff pastry to make this easy vegetarian tart...

Save recipe icon Save recipe icon Save recipe

Asparagus recipes

Quick asparagus and taleggio tart

These vegetarian puff pastry tarts, topped with taleggio and asparagus,...

Subscribe to our magazine

Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.