This is the kind of tart that won’t last long once you make it. At home, it lasted less than 10 minutes. The flavour of the mushrooms, intensified by the truffle oils, brings the earthiness of this vegetable to a whole new level. Paired with goat cheese and flaky pastry, it’s my idea of heaven.
- 1 sheet puff pastry
- 1/4 cup Parmesan cheese
- 1/2 cup goat cheese
- 1/4 cup finely chopped parsley
- 1/4 cup Greek yogurt
- 1 tsp minced garlic
- 2 1/2 cups mixed field mushrooms
- 1/4 tsp salt
- 1/4 tsp fresh ground pepper
- 1 tbsp olive oil
- 1 tbsp truffle oil .
- 1 beaten egg yolk with a pinch of salt
Preheat your oven at 400 F.
In a frying pan, sautée 1 tsp of garlic in olive oil add the mushrooms, salt and pepper. When they soften, add the tbsp of truffle oil. Set aside.
In a food processor, blend the goat cheese with Greek yogurt. Add the finely chopped parsley.
Roll the sheet of puff pastry (store bought block for a shortcut). With a knife, trace a border of approximately 2cm and spread inside the border with the goat cheese mixture.
Place the mushrooms on top and add the Parmesan cheese. With a small basting brush, paint the border of the puff pastry with some of the beaten egg and salt. Bake for 25 minutes.
Let cool on a cooling rack for 10 minutes and serve with your favourite green salad. Share it with the people you love!