Wild Mushroom Tart Recipe
An absolute fool-proof favourite of ours is Ashley's Wild Mushroom Tart. It's simple, tasty and doesn't take too much time to prepare which is great if you're feeding a group of people or want a quick supper.
1 pack of puff pastry
Handful of wild mushrooms or chestnut mushrooms per person
A generous knob of butter
Half a teaspoon of chopped garlic per person
Salt & pepper to taste
Cut a rectangle from a piece of shop bought puff pastry to the size you need and lay it on a sheet of nonstick on a backing tray.
Prick the pastry with a fork all over but leave an inch wide boarder.
Bake in the oven for 15 minutes at 160oC or until it starts to go a light golden colour.
The pastry will puff up more than is required so half way through baking press it down with your hand wrapped in an oven cloth. Don't completely squash it, just knock most of the air out.
Choosing the best of mushrooms of the season or using chestnut mushrooms, clean them off then cut them into pieces.
In a large frying pan place a large knob of butter and cook on a high heat until it starts to turn golden before adding the chopped garlic and fry for about ten seconds.
Add the mushrooms and carry on cooking on a high heat until the mushroom are ready. Unless you have mushrooms the size of a small dog this whole process will take no more than a couple of minutes.
Evenly spread the mushrooms on the puff pastry and then crumble on goats cheese, season well and add a little drizzle of olive oil.
Return to the oven and bake for ten minutes.
Remove the tart from the oven, allow it to cool slightly and serve with a chicory and hazelnut salad.