recipes
Wild mushroom tartlets with Goats`cheese
Serves: 4
Ingredients
- 150g puff pastry
- 1 tbsp garlic butter
- ½ leek, sliced
- 150g mixed mushrooms, sliced
- 2 sprigs fresh thyme
- 75g French goats` cheese
- 1 egg, beaten
- 1 tbsp toasted hazelnuts, coarsely chopped
- Rosemary infused oil for serving
Method
Start this recipe by rolling out the puff pastry and cut out 4 x 15cm circles. Place into the fridge and allow to sit for 15 minutes. Meanwhile, heat the garlic butter in a large pan and sauté the leeks with the thyme for 5 minutes. Add in the mushrooms and continue to cook for a few minutes to remove all their water. Next, put the dish together. Place the puff pastry rounds onto a baking tray and brush around the edges with a little egg. Prick the centre of the circle well with a fork then crumble over ½ of the goats` cheese followed by all of the mushroom mixture. Crumble over the remaining goats` cheese, season well with salt and pepper then bake in the oven at 200`c for 20-25 minutes. Sprinkle over the toasted hazelnuts and serve immediately drizzled with good olive oil.
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