Name: Mushroom Tarte-Fine with Pickled Shallot, Goat Cheese & Rocket
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 servings
Ingredients: 3 flat mushrooms; 3 tbsp unsalted butter; Sea salt and freshly ground black pepper; 6 sprigs thyme; 2 garlic cloves, smashed; 1 sheet butter puff pastry; 1 egg yolk; 30 ml white wine vinegar; 1 tbsp sugar; 1 tbsp water; ½ tsp salt; 1 eschalot, sliced into 5 mm rings; ⅓ cup cup baby rocket; 2 tbsp roughly chopped walnuts; 30 g fresh goat cheese; Extra virgin olive oil, to serve

Yields4 ServingsPrep Time30 minsCook Time1 hr 30 minsTotal Time2 hrsCategoryFeeling Fancy, Main Meals

For the tarte-fine

3 flat mushrooms

3 tbsp unsalted butter

Sea salt and freshly ground black pepper

6 sprigs thyme

2 garlic cloves, smashed

1 sheet butter puff pastry

1 egg yolk

For the salad

30 ml white wine vinegar

1 tbsp sugar

1 tbsp water

½ tsp salt

1 eschalot, sliced into 5 mm rings

⅓ cup cup baby rocket

2 tbsp roughly chopped walnuts

30 g fresh goat cheese

Extra virgin olive oil, to serve

Prepare the Mushrooms

Remove the stalk and slice the mushrooms into 7 mm thick slices. Heat a large frying pan over medium-high heat and add half the butter. Once foaming, add half the mushrooms along with 3 sprigs of thyme and 1 smashed garlic clove. Sauté gently, taking care not to break the mushrooms. Season with sea salt and freshly ground black pepper.

Once softened and lightly golden, remove from the pan and set aside on paper towel to drain. Repeat with the remaining butter, mushrooms, thyme, and garlic. Set aside.

Assemble the Tarte-Fine

Cut the puff pastry into a 24 cm circle and place it on parchment paper on a baking sheet. Dock the centre of the pastry using a fork, leaving a 2 cm border around the edge untouched.

Arrange the cooked mushrooms in a circular pattern within the docked area, avoiding the border. Chill the assembled tart in the fridge for 30 minutes.

Preheat the oven to 180°C (Convection). Remove the tart from the fridge and brush the edges with egg yolk.

Bake for about 30 minutes, or until the pastry is golden brown and crisp underneath. Transfer to a wire rack to cool slightly.

Prepare the Pickled Shallots & Salad

Whilst the tarte is baking, in a small heatproof container, combine the white wine vinegar, sugar, water, and salt. Microwave for about a minute, or until hot. Add the sliced eschalot and allow to pickle, then set aside to cool.

In a bowl, toss the baby rocket and chopped walnuts. Drain the pickled shallots and add them to the bowl, along with a small amount of the pickling liquid. Toss gently to combine.

To Serve

Place the salad in the centre of the warm tarte. Crumble over the goat cheese and drizzle with extra virgin olive oil. Serve immediately.

Ingredients