Monday, 4 July 2016

Mushroom & Taleggio Tart

It has been a tart and quiche baking day, mostly for a shared lunch function later in the week. A quiche reheats well and can be made in advance. I use a variety of tins depending on the size needed. I often use commercial puff pastry sheets, it gives a lovely flaky pastry, requires no rolling and the sheets can be overlapped and pressed together to fit into any tin.

Mushrooms and Taleggio cheese are a great combination and make a really flavoursome vegetarian option. The mushrooms should be pre cooked to reduce excess moisture in the filling. The tart is a thinner version of a quiche and is made in loose bottomed rectangular flan/tart tin. 

Here's How

Cook the mushrooms first , evaporate all liquid and allow them to cool then add the spring onions. Season with freshly ground black pepper and some chopped thyme and parsley if desired.

Line the tin with two sheets, overlap and squash the pastry where it overlaps.

Add mushroom mixture
Place pieces of Taleggio or cheese of choice on top

Pour the egg mixture over the mushroom filling and bake in a very hot oven(200 deg C) until pastry is puffed and golden brown and the filling set.

You will need

2 sheets puff pastry
500g mushrooms, slices
A little oil to fry mushrooms
4 spring onions, thinly sliced
1 tablespoon chopped fresh thyme
2 tablespoons chopped parsley
Taleggio cheese or use  tasty, Meredith Goat Cheese or combination of cheeses.
4 eggs
1 cup of milk
1 cup cream
Freshly ground black pepper

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