Garlic Mushroom and Taleggio Tart


Garlic Mushroom and Taleggio Tart

Prep Time ~ 20 mins Cooking Time ~30 mins
Approx Cost ~ £5 Difficulty ~ Easy
Freeze ~ No Serves ~ 6

Tip ~ Makes sure you remove the rind from the cheese before placing on top of the mushrooms mixture.


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


  • 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.