Upside-Down Mushroom Tarts

Upside-Down Mushroom Tarts
  • Serves: 4
  • Preparation: 15 minutes
  • Cooks In: 20 minutes
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Ingredients

150 g flat mushrooms, sliced
150 g cup mushrooms, sliced
1 tbsp extra virgin olive oil
50 g unsalted butter
6 fresh thyme sprigs, plus extra leaves
Generous pinch of salt
1 shallot, thinly sliced
Finely grated parmesan cheese
Finely grated cheddar cheese
1 sheet frozen butter puff pastry
1 egg, beaten
Goat’s cheese

Method

1

In a large frying pan, heat olive oil over medium-high heat, then add the butter. When just melted, add the mushrooms and thyme sprigs. Cook until the mushrooms are soft & golden, about 5 minutes. Season with salt & pepper, then transfer to a plate to cool completely. Preheat the fan oven to 200°C.

2

Remove the puff pastry from the freezer and thaw for 15 minutes or until pliable but still firm. Cut into 4 even rectangles or squares.

3

Line a baking tray with baking paper. Arrange the cooled mushrooms on the baking sheet in four equal portions. Layer with sliced shallots on top, followed by thyme leaves & grated parmesan & cheddar cheese.

4

Lay the pastry on top, gently pushing down the edges with a fork to encase the mushroom filling. Brush each pastry with egg wash, then bake in the oven for 17–20 minutes or until golden.

5

Using a spatula, immediately flip each pastry over and set aside on a cooling rack. Top with goat's cheese & serve warm or at room temperature with salad.

Ingredients

 150 g flat mushrooms, sliced
 150 g cup mushrooms, sliced
 1 tbsp extra virgin olive oil
 50 g unsalted butter
 6 fresh thyme sprigs, plus extra leaves
 Generous pinch of salt
 1 shallot, thinly sliced
 Finely grated parmesan cheese
 Finely grated cheddar cheese
 1 sheet frozen butter puff pastry
 1 egg, beaten
 Goat’s cheese

Directions

1

In a large frying pan, heat olive oil over medium-high heat, then add the butter. When just melted, add the mushrooms and thyme sprigs. Cook until the mushrooms are soft & golden, about 5 minutes. Season with salt & pepper, then transfer to a plate to cool completely. Preheat the fan oven to 200°C.

2

Remove the puff pastry from the freezer and thaw for 15 minutes or until pliable but still firm. Cut into 4 even rectangles or squares.

3

Line a baking tray with baking paper. Arrange the cooled mushrooms on the baking sheet in four equal portions. Layer with sliced shallots on top, followed by thyme leaves & grated parmesan & cheddar cheese.

4

Lay the pastry on top, gently pushing down the edges with a fork to encase the mushroom filling. Brush each pastry with egg wash, then bake in the oven for 17–20 minutes or until golden.

5

Using a spatula, immediately flip each pastry over and set aside on a cooling rack. Top with goat's cheese & serve warm or at room temperature with salad.

Upside-Down Mushroom Tarts

Tags:

 Appetiser, Bakes & Pastries, Brunch, Quick n Easy

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