Mini mushroom and goats cheese tarts

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How to make Mini mushroom and goats cheese tarts

  • Yield : 6
  • Prep Time : 1:00
  • Cook Time : 0:45
  • Total Time : 1:45

Ingredients

  • 20g dried mushrooms
  • 1/2 cup (125ml) boiling water
  • 20g butter
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, crushed
  • 200g brown mushrooms, thickly sliced
  • 200g button or cup mushrooms, halved
  • 1 tablespoon Dijon mustard
  • 1/3 cup (80ml) thickened cream
  • 1 teaspoon finely chopped thyme
  • 50g goat’s cheese, crumbled
  • Coarsely chopped thyme sprigs, to serve
  • Baby rocket leaves, to serve

Parmesan polenta pastry

  • 1 1/2 cups (225g) plain flour
  • 1/2 cup (85g) cornmeal (polenta)
  • 1/2 cup (40g) finely grated parmesan
  • 125g chilled butter, chopped
  • 1 Coles Australian Free Range Egg yolk
  • 2 teaspoons chilled water

Method

  • Step 1 To make the parmesan polenta pastry, process flour, cornmeal, parmesan and butter in a food processor until mixture resembles fine breadcrumbs. Add egg yolk and water. Process until mixture just comes together.
  • Step 2 Turn onto a lightly floured surface. Gently knead until just smooth. Cover with plastic wrap. Place in the fridge for 30 mins to rest.
  • Step 3 Meanwhile, place the dried mushrooms in a heatproof bowl. Pour over the boiling water. Set aside for 15 mins to soak.
  • Step 4 Melt the butter in a frying pan over medium heat. Cook onion, stirring, for 5 mins or until onion softens. Stir in garlic. Add combined fresh mushroom. Cook, stirring, for 5 mins or until lightly browned and tender. Stir in mustard. Add cream and dried mushrooms with soaking liquid. Cook, stirring occasionally, for 5 mins or until sauce boils and thickens slightly. Remove from heat. Season. Stir in chopped thyme.
  • Step 5 Preheat oven to 200°C. Divide pastry into 6 portions. Roll out each portion on a lightly floured surface to a 3mm-thick disc. Line six 2cm-deep, 10cm-diameter tart tins, with removable bases, with the pastry. Use a small sharp knife to trim the edge. Place in the fridge for 15 mins to rest.
  • Step 6 Place pastry cases on a baking tray. Line each case with baking paper and fill with baking weights or rice. Bake for 10 mins. Remove the paper and weights or rice. Bake for 8 mins or until light golden. Divide mushroom mixture evenly among the pastry cases. Sprinkle with goat’s cheese. Bake for a further 10 mins or until heated through. Divide among serving plates. Sprinkle with thyme sprigs and rocket leaves.

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