Wild mushroom and goat’s cheese flat tarts recipe

Ingredients

• 30 ml olive oil
• Knob of butter
• 150 g wild mushrooms, sliced
• 250 g Basic Rough Puff Pastry
• 1 egg yolk, beaten
• 100 g goat’s cheese, crumbled
• Salt crystals and freshly ground black pepper
• Fresh thyme, for garnishing

1. Heat the olive oil and butter in a pan and sauté the mushrooms for 10–15 minutes. Set aside.
2. Preheat the oven to 200 °C.
3. Roll out the pastry on a lightly floured surface until 2 mm thick. Using a large scone cutter, cut the pastry into eight tarts and place onto a greased baking tray.
4. Brush the pastry tarts with the egg yolk and top evenly with sautéed mushrooms and crumbled goat’s cheese.
5. Season to taste with salt and pepper and bake for 10–15 minutes or until the pastry is golden brown.
6. Garnish with thyme and serve hot or at room temperature.