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Taleggio and mushroom pastry melt

Taleggio and mushroom pastry melt

Name: Taleggio and mushroom pastry melt
Yield: Serves 4
Cuisine: British recipes
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

Easy
October 2006

Easy
October 2006

Test kitchen approved

Serves 4
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.

Vegetarian recipes

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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

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.
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.
Eggwash the pastry and make slashes in the top. Bake for 15 minutes, until golden. Serve hot, garnished with the extra thyme leaves.