Taleggio Tart

  • Serves four
  • 25 gm butter
  • a little olive oil
  • 240gm muchrooms thinly sliced
  • 1 large onion thinly sliced
  • fresh thyme leaves
  • 375 gm chilled puff pastry
  • 300gm sliced taleggio cheese
  • 1 egg beaten

Heat half the butter and a little oil and add the sliced mushrooms. cook until softened.Set aside
Heat the rest of the butter and oil and fry the onion gently until meltingly soft then add the fresh thyme to taste.Season with freshly ground pepper. Cool.
Unroll pastry onto an oven tray lined with baking paper. Cover one half with the onion ,mushrooms then sliced cheese.Brush the pastry edge with beaten egg and fold pastry over and seal.
Chill for 30 minutes in fridge.
Preheat oven to fan 200c.
Brush the pastry with the rest of the egg and lightly score the surface in a lattice pattern-take care not to cut right through. Bake for 15-20 mins until golden
I serve with a green salad

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