Roasted Mushroom And Goat's Cheese Tart Recipe - Better Homes & Gardens Australia
Looking for a way to use up leftover mushrooms? This tempting tart has a creamy, cheesy filling and makes makes a light and luscious lunch for two with a garden salad!
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Ingredients
- Cooking oil spray
- 1¼ cups plain flour
- 125g cold unsalted butter, cubed
- ½ tsp fine salt
- 2 Tbsp ice water
- 500g portobello mushrooms, thickly sliced
- 3 Tbsp extra virgin olive oil
- Sea-salt flakes and freshly ground black pepper, to season
- 60g cold unsalted butter, cubed
- 120g goat’s cheese, crumbled
- ¼ cup crème fraîche
- 1 free-range egg
- 2 tsp chopped thyme
- ½ cup coarsely chopped flat-leaf parsley leaves, to serve
- Finely grated zest of 1 lemon, to serve
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