Michael Van Elzen's Smoked Mushroom Tart with Ashed Goat’s Cheese and Beetroot Syrup
PREP TIME: 8 Min
COOK TIME: 22 Min
SERVES: 2
- Mushroom Tart
- 1 sheet puff pastry
- 2 cups of smoked flat mushrooms, sliced
- 2 cups of button mushrooms, sliced
- ½ cup shallots, thinly sliced
- ½ handful green thyme
- 2 Tbsp olive oil
- salt and pepper
- 100 gm ashed goats cheese
- 50 gm butter
- 100 gm wild rocket
- Beetroot syrup
- 250 gm beetroot, canned
- 150 ml white wine vinegar
- 2 Tbsp honey
Method
- Preheat oven to 200 degrees.
- Using a roasting dish, sprinkle some smoking dust over the bottom, laying all of your flat mushrooms out evenly on top of a wire rack, to keep them off the smoking dust. Season with salt and pepper and cover tin with cover with tin foil.
- Turn the heat up and cook until smoke starts escaping from the tin foil. Turn heat down and leave for 10 minutes to smoke
- Heat a little olive oil in a separate pan and lightly fry the button mushrooms, season with salt and a touch of white pepper.
- Take a medium frypan and dot your butter, followed by your thyme and finally the mushrooms. Cover over with the pastry, pinching down the sides making a nice case.
- Place onto an oven tray and bake in a pre heated oven on 200 degree’s and cook for 12 minutes.
- The pastry should be golden in colour when you remove the tart.
- Beetroot syrup
- In a medium sized pot add the vinegar, honey and beetroot.
- Reduce by two thirds and blend.
- Blend and strain through a fine sieve to extract the beetroot syrup
Serving Suggestions.
Turn the mushroom tart over onto a plate
Finish with by drizzling the beetroot syrup around the plate, thinly sliced goat’s cheese and wild rocket leaves
MADE WITH
White Button Mushrooms
