Mushroom and brie tart

Make the most of mushroom season by cooking up your favourites and serving them in a crisp, butter shell topped with creamy melted brie.

Mushroom-brie tart Credit: Desiree Nielsen

• serves

  2

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

Mushroom filling

• 15 ml almond oil
• 2 shallots, chopped
• 2 cloves garlic, minced
• 3 cups mixed fresh mushroom (chanterelle, porcini, oyster), cleaned, trimmed and sliced
• 1 tbsp fresh thyme, chopped

Tart

• 1 sheet frozen puff pastry, thawed
• flour, for dusting
• 1 egg
• ⅓ cup brie cheese, sliced

Instructions

1. Heat almond oil in a large frying pan. Add shallots, garlic, and mushrooms and sauté until mushrooms are browned and shallots are translucent.

2. Remove the pan from the heat and stir through chopped thyme.

3. Preheat oven to 220˚C (425˚F).

4. On a clean work surface, dust with flour, and roll out the pastry sheet into a thin rectangle. Put rolled out pastry on non-stick baking tray.

5. Fold edges of pastry to create a border. Pierce pastry with a fork, avoiding outside border.

6. Beat one egg in a small bowl. Use a pastry brush to brush the egg wash on pastry.

7. Bake pastry in oven for a few minutes until it starts to puff up.

8. Take out of oven, spread mushroom filling over top.

9. Lay slices of brie cheese on top, and put back in the oven just until cheese melts.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.