![Fresh Mushroom Clafouti](https://meadowmushrooms.co.nz/cache/images/2/1/b/5/d/21b5db5c881d4381d0da65f3119971ce20ac7c42.jpeg)
The Ultimate Mushroom Tart
PREP TIME: 15 Min
COOK TIME: 25 Min
SERVES: 6
![The Ultimate Mushroom Tart](https://meadowmushrooms.co.nz/cache/images/c/7/4/4/2/c74421f0a794adcef4d16639c19071fae61c8a74.jpeg)
![](/images/title-ingredients.png)
- 4 sheets flaky puff pastry sheets, cut into 8 x14cm rounds
- 1 egg yolk
- Custard
- 200g Goats cheese ( I used Ornelle Chevre Salade)
- 350g ricotta (I used Zany Zeus)
- 2 Tbsp finely grated parmesan
- 1 egg yolk
- Pepper
- Filling
- 750g mixed mushrooms (I used 500g Swiss Browns, quartered & 250g Portobella mushrooms, torn)
- 4 cloves garlic, finely diced
- 2 Tbsp fresh thyme leaves
- 1 lemon rind
- ¼ cup olive oil
- 2 Tbsp butter
- Salt and pepper
Method
- Brush the pastry rounds with egg yolk.
- Whiz or mix together the custard ingredients and divide evenly between the pastry rounds, leaving a 1cm edge of pastry.
- Heat the oil and butter in a heavy based pan, add the mushrooms, garlic, thyme and lemon rind and cook on a high heat until golden.
- Season and divide between the pastries. Bake at 200C for 20-25 minutes or until the custard is bubbling and the pastry is golden.
- Serve immediately with a handful of mesculin.
MADE WITH
Swiss Brown Mushrooms
![Swiss Brown](https://meadowmushrooms.co.nz/cache/images/0/3/0/1/5/030151e5fca2970dc6d55b5e2031bcee796540ce.png)
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