Oyster Mushroom and Goat’s Cheese Tart with a Rocket and ‘Parmesan’ Salad
This recipe was a very popular dish on our lunch menu so we thought we’d share it with you! It’s very easy to make and looks wonderful on the plate too, you can’t really ask for more.
We say ‘parmesan’ because real parmesan isn’t vegetarian so we use a vegetarian hard cheese which is just as good.
400g puff pastry
500g selection of oyster mushrooms or any other type of mushroom
200g goat’s cheese
1 clove garlic
Salt and pepper
Truffle oil (optional)
400g washed rocket
50g ‘parmesan’, shaved (vegetarian style hard cheese)
1 tsp lemon juice
1 tsp chardonnay vinegar (red wine vinegar will work too)
4 tsp olive oil
¼ tsp Dijon mustard
Preheat oven to 180c and roll puff pastry out into a square about 5mm thick.
Whisk egg with a pinch of salt and brush over pastry sheet. Cut into quarters to make squares, place on parchment paper and onto a baking tray.
Break up the goat’s cheese and sprinkle on the squares.
Put the tarts in the oven for 12/15 minutes until golden brown and remove from the oven
Heat butter in a pan and sauté the mushrooms with herbs and garlic until golden and season with salt and pepper.
Spoon the mushrooms on top of the goats cheese tarts and finish with a drizzle of truffle oil (if you have some!).
Whisk together the lemon juice, vinegar, olive oil and mustard to make the dressing.
Pour over the rocket and mix well. Serve with the tart and sprinkle some shaved ‘parmesan’ on top.