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Courgette & exotic mushroom puff tart
A light buttery pastry tart filled with courgettes and exotic mushrooms in a creamy goat’s cheese soufflé. This dish is ideal for entertaining both vegetarians and meat eaters!
Serves: 4
Preparation time: 25 minutes plus 10 minutes chilling time
Cooking time: 25 - 30 minutes
Function:
Quickstart 180º C
Pizza or Fan assisted 180º C
2 medium or 3 small courgettes – sliced thinly125 g (4 oz) exotic mushrooms (e.g. shiitake or oyster mushrooms) – sliced thinly
45 ml (3 tbsp) olive oil
375 g (13 oz) pack puff pastry
1 large egg
30 ml (2 tbsp) crème fraiche
75 g (3 oz) vegetarian goat’s cheese, finely crumbled
2 cloves garlic, crushed
60 ml (4 tbsp) chopped flat leaf parsley
50 g (2 oz) breadcrumbs
Cayenne pepper
Salt and black pepper
Beaten egg to glaze
1. Preheat the oven to 180º C using the Quickstart function, then select Fan Assisted function.
2. Place the sliced courgettes and mushrooms in a mixing bowl & & drizzle over a small amount of oil to lightly toss.
3. Either cook on a large baking sheet in the oven & roast for 8 minutes. Or if using a chef top cook on a medium heat for 10 minutes. When cooked transfer the vegetables to a plate to cool.
4. Meanwhile, roll the pastry out on a floured surface until it measures 30 cm (12 in) square. Lift the pastry onto an unwashed baking sheet & leave to rest.
5. Place the egg and crème fraiche in a large bowl and whisk lightly, add the cheese, garlic parsley, breadcrumbs & cayenne pepper, season well. Add the cooled vegetables & mix well.
6. Tip the vegetable/crème fraiche mixture onto the pastry, leaving a boarder of about 5 cm (2 in).
7. Gather the pastry up and over the filling to make a thick pastry rim. Chill for 10 minutes.
8. Brush the pastry with beaten egg to glaze. Bake in the centre of the oven for 30 minutes until the pastry is crisp and golden brown.
tip: To make individual tarts; cut the pastry into 12, 5cm x 5cm ( approx3 in) squares and line a 12 bun tartlet tin. Proceed as above. Bake for 20 minutes.
