- 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
- 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
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