Garlic Mushroom and Taleggio Tart
Garlic Mushroom and Taleggio Tart
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Tip ~ Makes sure you remove the rind from the cheese before placing on top of the mushrooms mixture.
Ingredients
375g packet of ready rolled puff pastry
70g / 2 ½ oz butter
450g / 1lb mushrooms, sliced (dark gilled ones are best)
2 garlic cloves, sliced thinly
4 tbsp chopped fresh parsley
1 egg, beaten lightly
200g packet of Taleggio cheese, cut into 12 slices
Salt and pepper
Method
- Preheat the oven to Gas Mark 6, electric oven 200C, fan oven 180C.
- Melt the butter in a large frying pan and add the sliced mushrooms with the garlic. Fry gently for about 5 minutes, or until all the liquid has evaporated.
- Season and add 3 tbsp of the chopped parsley to the pan.
- Divide the pastry into 6 rectangles. Score a border about 1 cm in from the edge of each rectangle. Place the pastries on a baking sheet, pricking each one all over with a fork. Brush them with beaten egg.
- Divide the mushroom topping between the pastry bases within the scored border. Place a couple of slices of Taleggio on top of each and bake for 20 - 25 minutes, until the cheese has melted and the pastries are golden. Serve with a scattering of chopped parsley over each.