Portobello Mushroom Tart

Portobello Mushroom Tart
  • Serves: 4
  • Preparation: 10 minutes
  • Cooks In: 30 minutes
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Ingredients

4 Australian Portobello mushrooms
1 sheet store bought butter puff pastry
80 ml extra virgin olive oil
2 garlic cloves, finely chopped
Grated cheddar cheese
1 egg, lightly beaten
To serve:
Store bought or homemade pesto
Salad of choice

Method

1

Combine the olive oil, garlic and a pinch of salt in a small jar with a lid. Shake until emulsified and combined. Brush the infused oil all over the mushrooms.

2

Heat a non-stick frying pan over medium heat. Add the mushrooms and fry for 6 minutes each side, or until the moisture from the mushrooms has been released and evaporated, and you are left with oil. Remove from the pan and set aside to cool.

3

Line a tray with baking paper. Preheat a fan oven to 200°C. Allow the pastry to thaw for 10 minutes, or until defrosted but still firm. Cut 4 x 12cm circles with a cookie cutter or small bowl. Arrange on the prepared baking tray. Lightly trace another circle inside each round, leaving a 1cm border, ensuring you do not cut all the way through. Brush the border with egg wash.

4

Sprinkle cheddar cheese amongst the pastries, then place 1 mushroom in the centre of each one. Bake for 18–20 minutes, or until the pastry is puffed and golden.

5

Remove from the oven and serve immediately with salad and pesto.

Ingredients

 4 Australian Portobello mushrooms
 1 sheet store bought butter puff pastry
 80 ml extra virgin olive oil
 2 garlic cloves, finely chopped
 Grated cheddar cheese
 1 egg, lightly beaten
To serve:
 Store bought or homemade pesto
 Salad of choice

Directions

1

Combine the olive oil, garlic and a pinch of salt in a small jar with a lid. Shake until emulsified and combined. Brush the infused oil all over the mushrooms.

2

Heat a non-stick frying pan over medium heat. Add the mushrooms and fry for 6 minutes each side, or until the moisture from the mushrooms has been released and evaporated, and you are left with oil. Remove from the pan and set aside to cool.

3

Line a tray with baking paper. Preheat a fan oven to 200°C. Allow the pastry to thaw for 10 minutes, or until defrosted but still firm. Cut 4 x 12cm circles with a cookie cutter or small bowl. Arrange on the prepared baking tray. Lightly trace another circle inside each round, leaving a 1cm border, ensuring you do not cut all the way through. Brush the border with egg wash.

4

Sprinkle cheddar cheese amongst the pastries, then place 1 mushroom in the centre of each one. Bake for 18–20 minutes, or until the pastry is puffed and golden.

5

Remove from the oven and serve immediately with salad and pesto.

Notes

Portobello Mushroom Tart

Tags:

 Appetiser, Bakes & Pastries, Brunch, Entertaining

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