Goat Cheese and Mushroom Tart
This is a delicate sunday brunch dish which I enjoyed last weekend at a local vineyard and have made my version of it. Getting a big thumbs up from my family at home I hope you all enjoy it just as much. It can be made into one large one to share, many smaller ones or even use served filled in vol au vents if you are fearful of working with a puff pastry sheet. The choice is yours.
1 tbsp olive oil
1 lb/500 gms mixed mushrooms+ 6 mushrooms to decorate
200 gms crumbled goat cheese
6 green spring onions, very finely chopped
6 tbsp cream
3 tbsp sherry
1/2 tsp salt
pinch of brown sugar
freshly cracked mixed pepper corns
6 eggs + oil to fry in
watercress/basil or fresh herb to top
One sheet puff pastry rolled out cut into 6 squares ( approx 11x9/27X23 or larger)
In a bowl heat the oil and cook the mushrooms, add the sherry and the salt, sugar and pepper.
Allow all the liquid to evaporate completely.
Remove from fire and add the green spring onions, saute for another minutes and then add the cream and goat cheese. Cover and keep aside.
This will melt the crumbled goat cheese and keep it warm.
Take each piece of pastry and fold in the edges very slightly to make it have edges.
Brush each one with either egg white or milk or cream.
Preheat the oven to 400 F/190 C degrees. Bake the puff pastry for 15 minutes until golden and cooked through.
Divide all the mushroom mixture on the 6 puff pastry. Top with a fry egg and water cress and serve immediately.
This cannot be reheated.
Use a mix of wild mushrooms, Keep about 6 whole mushrooms aside slice them large to decorate and saute them separately in another pan if you prefer.
You can use one small leek instead of the green onions if you prefer.
Keep the eggs at room temperature for best results. If you do not like fried eggs, try them poached or make soft boiled eggs and slice them They should NOT be hard but soft moist centers oozing with yummy egg yolk done just right to perfection!
For more delicious recipes click
Niloufer's Kitchen: French Bistro
For more recipes with mushrooms on my blog click
Melange of Mushroom and Spinach topped with eggs
Mushroom Filo Cups
Read more about Niloufer's Kitchen in the Huffington Post Bloggers Club. Simply The French In My Food.
October 11th 2017
Tanaz Behrana Congrats Nilou! there are quite a few I have enjoyed. To name a few that I make quite often is the Goat cheese Tart, corn kuku-paka, the khichri sauce which always turns out so good, the papeta nu gosh (delish). Keep posting to please our tummies