recipes
Puff pastry pizzas, with goat’s cheese and mushroom-walnut pesto
Serves: 4-6
2017-03-30
Ingredients
- 500g puff pastry rolled and cut into 7cm discs
- 1 packet soft goat’s cheese (President)
- Fresh thyme
- 1 clove garlic, finely chopped
- 200g sliced mushrooms
- 100g oyster mushrooms
- 1 tbsp grated Parmesan cheese
- Handful of walnuts
- Chopped parsley
- 1 lemon
- 1 tbsp butter (President)
- Extra virgin olive oil (Borges)
- Fresh seasoning
- 1 beaten egg
- Salad leaves for serving
Method
Cook the mushrooms in a knob of butter together with the garlic, season with salt and pepper. Whiz the cooked mushrooms with the herbs and Parmesan cheese, herbs and walnuts into a rough pesto. Divide the obtained mixture on top of the puff pastry discs and spread slightly, leaving edges clear. Cut discs out of the goat’s cheese and put on top of the pesto. Grate lemon zest on top and drizzle with extra virgin olive oil. Brush edges with beaten egg and bake in a hot oven, (temp 175°c) until edges are puffed and pastry is golden and crispy. Serve warm with a salad.
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