Mushroom & Goat’s Cheese Tart

By ctozzi

Ingredients

• 400 g button mushrooms, cleaned and thickly sliced (at least 1 – 1.5cm thick)
• 100 g goat’s feta (or marinated goat’s cheese for something a bit more flavourful)
• 150 g ricotta cheese
• 1 large egg
• Juice of 1 lemon
• Zest of 1 lemon
• 1 large onion
• 3-4 cloves garlic
• Salt & pepper, to taste
• 2-3 sheets puff pastry (this amount of mixture will make 2 large tarts or 1 large and about 8 small)

Preparation

Step 1

1. Preheat the oven to 220 degrees C, then mix together your ricotta and feta cheese with the egg and salt and pepper to taste, then set aside.



2. Roughly chop the onion, then saute in about 1 tbsp melted butter, till softened and golden.



3. Drain the fried onion, then mix into the cheese along with the lemon juice and zest. Lay out a sheet of puff pastry and spread the cheese onto the middle, leaving a 3-4cm border around the edge.



4. Scatter the sliced mushrooms on top of the cheese mixture, then fold the edges up and brush with some olive oil or melted butter.



5. To make small tarts or hand-pies (whichever you want to cal them), cut out rounds of puff pastry with a cookie cutter, place a small amount of cheese mixture in the middle and top with a slice of mushroom. Lay another round of pastry on top, pinch the sides together and cut air holes into the top.



6. Place the tart onto a baking tray lined with non-stick baking paper and bake for 40-45 minutes (15-20 minutes for the small tarts) or till the pastry has puffed up and is golden brown. Serve warm or cool, with a sprinkling of parsley or chives!