1 375 gram pac ready-rolled
-puff pastry
1 Egg; beaten
50 g Butter
250 g Mixed mushrooms; (shitake,
-oyster and
; field)
2 lg Clov garlic
1 sm Bunc flat leaf parsley
1 tb Balsamic vinegar
150 g Creamed goat’s cheese
2 tb Olive oil
100 g Cherry tomatoes
1 Lemon
1 sm Bunc basil
100 g Baby spinach leaves
Preheat oven to 220c/425f/Gas 7.
1 Place the pastry on a lightly floured surface, cut out two 12x15cm/5″x6″
rectangles and put onto a non-stick baking sheet.
2 Brush over the beaten egg and, using the point of a sharp knife, mark a
1cm/14″ border inside each tart.
3 Prick the centre rectangle all over with a fork and bake in the oven for
eight minutes until well risen and golden.
4 Heat a large frying pan with butter. Roughly cut the mushrooms into bite-
sized pieces. Finely slice the garlic and add with the mushrooms. Fry for
3-4 minutes until cooked and golden.
5 Roughly chop the parsley, add half with the balsamic vinegar and cook for
a minute. Season with salt and pepper, and reserve. Place the goat’s cheese
in a small bowl, add the remaining parsley and mix well. Season with
pepper.
6 Remove the pastry from the oven. Carefully cut round the inner rectangle
of pastry and, using a fish slice, flatten the centre piece of pastry.
Return the pastry case to the oven for another 4-5 minutes until cooked
through and golden.
7 For the Salad: Warm the olive oil in a small pan. Cut the cherry tomatoes
in half and add to the pan with the lemon zest and a squeeze of juice. Mix
well and season with salt and pepper.
8 Put the spinach into a medium bowl and pour over the warm dressing.
Remove the tarts from the oven, spoon in the goat’s cheese and top with the
warm mushrooms. Transfer to a plate and serve with the salad.
Yields
2 servings
