Upside-Down Mushroom Tarts|Australian Mushrooms

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

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.

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.

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.

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.

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.

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Upside-Down Mushroom Tarts