The Ultimate Mushroom Tart

PREP TIME: 15 Min

COOK TIME: 25 Min

SERVES: 6

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

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