Name: Mixed mushroom and brie tart
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 375 gm butter puff pastry sheet (see note); 50 gm butter, coarsely chopped; 2 golden shallots, finely chopped; 1 garlic clove, finely chopped; 2 tbsp each finely chopped thyme, oregano and flat-leaf parsely; Finely grated rind of 1 lemon, juice of half; 1 egg, lightly beaten; 400 gm mixed mushrooms, thickly sliced, small one left whole (such as button, portobello and Swiss brown); 200 gm brie, thinly sliced; Thyme sprigs, to serve

Mixed mushroom and brie tart

Pre-made puff pastry makes this tasty tart a weeknight winner.

Serves 4

Prep

10M

Cook

45M

Total

55M

Ingredients

375 gm butter puff pastry sheet (see note)

50 gm butter, coarsely chopped

2 golden shallots, finely chopped

1 garlic clove, finely chopped

2 tbsp each finely chopped thyme, oregano and flat-leaf parsely

Finely grated rind of 1 lemon, juice of half

1 egg, lightly beaten

400 gm mixed mushrooms, thickly sliced, small one left whole (such as button, portobello and Swiss brown)

200 gm brie, thinly sliced

Thyme sprigs, to serve

Method

1.Preheat oven to 200°C. Place pastry on an oven tray lined with baking paper.

2.Meanwhile, melt 20gm butter in a small saucepan; sauté shallot and garlic until tender (2-3 minutes), transfer to a bowl and combine with herbs, lemon rind and half the egg. Season to taste then spread in an even layer over pastry, leaving a 3cm border.

3.Melt remaining butter in a small saucepan, remove from heat, add lemon juice and season to taste.

4.Scatter mushrooms and brie over shallot mixture, then drizzle with butter mixture. Fold in pastry edges, pleating as you go. Brush edges with remaining egg and bake until puffed and golden (35-40 minutes). Serve topped with thyme.

We use Carême all-butter puff pastry, which comes in pre-rolled 375gm sheets.
Notes

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Lucy Busuttil