Mushroom & Goat’s Cheese Tart

Cook Time 1 hour

Serves 4

Ingredients

1 x 375g sheet of puff pastry, thawed

1 tbsp olive oil

600g Swiss brown mushrooms, sliced

2 cloves garlic, minced

3 sprigs of thyme, leaves picked

100g ricotta

100g goat’s cheese, crumbled, plus extra to garnish

2 eggs, lightly beaten; reserve 1 for the egg wash

Pinch of nutmeg

Zest of ½ lemon

Salt and black pepper, to taste

To Serve

Chives, to garnish

Dressed lettuce leaves, to serve

Method

Preheat the oven to 190°C and line a baking tray with baking paper.

Roll out the pastry onto the lined tray. Score a 2cm border around the edges and prick the centre lightly with a fork. Return to the fridge until ready to use.

For the mushrooms, heat oil in a large pan over medium heat. Add the mushrooms and cook until the mushrooms release their liquid and it evaporates, about 5 minutes. Add the garlic and thyme, then season with salt and pepper. Cool.

Place the ricotta, goat’s cheese, and egg in a food processor with a pinch of nutmeg, lemon zest, and a pinch of salt and pepper. Blend until smooth. Alternatively, you can whisk this by hand.

Spread the cheese mixture onto the pastry, staying within the border. Now scatter over the mushrooms. Brush the remaining egg wash onto the pastry border, then bake for 25–30 minutes until puffed and golden. 

Garnish with goat’s cheese and chives. Serve with dressed lettuce leaves.