- 0:15 Prep
- 0:15 Cook
- 4 Servings
- Easy
This flaky, vegetarian tart uses the best of cold-weather mushrooms.
Ingredients
- 8 large flat mushrooms
- Olive oil
- 200g soft goat's cheese
- 1 teaspoon thyme leaves, finely chopped
- 2 teaspoons lemon zest
- 375g block puff pastry
- 1 egg, lightly beaten
Method
- Step 1Preheat oven to 200C.
- Step 2Place the mushrooms on a baking tray. Brush generously with olive oil, season and bake for 8 minutes. Remove and leave to cool.
- Step 3Mix the goat’s cheese with thyme leaves and lemon zest and season.
- Step 4Meanwhile, roll out pastry to a 33cm x 13cm rectangle. Place on a lined baking tray and spread goat’s cheese mixture along the centre.
- Step 5Using a sharp knife, lightly score a border 1-2cm in from the edge. Arrange the mushrooms on top. Brush exposed pastry with beaten egg and bake for 15-20 minutes until puffed and golden.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1962 kj
Energy
30g
Fat Total
19g
Saturated Fat
4g
Fibre
17g
Protein
109mg
Cholesterol
356.32mg
Sodium
2g
Carbs (sugar)
32g
Carbs (total)
All nutrition values are per serve
Notes
Mushrooms are best stored in paper bags in the crisper of your refrigerator. Avoid washing them in water if they’re dirty. Instead, brush off the dirt with a dry paper towel, or remove the outer skin with a small knife.
This tart is great for a vegetarian entree or a light lunch. The earthiness of the mushrooms really complements the creamy goat’s cheese.
- Author: Valli Little, Food director – delicious.
- Image credit: (N/A)
- Publication: Taste.com.au
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