19/06/2023
Thyme, Mushroom and Blue Cheese Tart
Mushrooms, blue cheese, thyme and caramelised onions on a flaky pastry base is a winning combination.
Serves:
4-6
Prep Time: 20 minutes
Cooking Time: 30 minutes
Ingredients
- 2 large red onions, peeled
- 2 tablespoons dark brown sugar
- extra virgin olive oil, as needed
- sea salt and freshly ground black pepper, to taste
- 3 frozen puff pastry sheets, thawed*
- 300g mushrooms, sliced
- 1/2 bunch thyme
- 120g blue cheese, sliced
Method
- Cut onions into slices and separate into rings. Heat 2 tablespoons olive oil in a frypan and sauté onions and brown sugar over medium to low heat for 15 minutes until soft. Season to taste and allow to cool.
- Heat 1 tablespoon olive oil in a frypan and sauté mushrooms until softened. Mix in 1 tablespoon thyme leaves, season to taste and allow to cool.
- Cut one sheet of pastry in half. Lay 1 1/2 puff pastry sheets next to each other on a baking paper lined tray, overlap slightly and lightly press together to form a rectangle. Top with remaining pastry and press together lightly. Score a 1cm border around the edge and prick the base with a fork. Top with caramelised onions and sautéed mushrooms.
- Bake at 220°C for 20-25 minutes until puffed and golden. If base of pastry needs browning, place on base of oven towards the end of the cooking time to crisp up.
- Top hot tart with blue cheese slices and fresh thyme sprigs and serve hot or cold.
Tips
- * Use butter puff pastry for best flavour and thaw in the refrigerator for 15 minutes.
- STYLING Cut blue cheese on an angle to get thin slices that show off the veins.
- DRINK Rosé or Cider
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