Am I crazy to think that we are already having “picnic” weather…?? Probably… I’m just hopefully, that’s all…. Easter break is SO far away, it’s mid March, the sun is shining full blast… so I’m thinking of picnics in the park, laying on the grass, kids running around… yeah, I know, I need a reality check!
I’m not sure if I’ve mentioned this before, but I’m at culinary school at the moment, doing a pretty intense and complete course. It’s wonderful, and really is an eye-opener amongst other amazing things… So, the reason I mention this is because we had a puff-pastry class… and made it from scratch!
Yes, it was a great experience, one that took up most of the day at class whilst doing other things like fresh pasta… however, and forgive me if you’re a purist, I really don’t think it’s worth the time… Store bought puff pastry is great, it’s very good quality and does exactly what the homemade one does… I really cannot see the difference…. Sorry!
This meat-free tart is so light… easy to share and perfect for a picnic ( please let the weather hold up this weekend!), or weekly lunchbox… it ticks all the boxes flavour-wise too… the saltiness of the feta and parmesan balances out the earthiness of the mushrooms… so be careful when seasoning the mushrooms while sauteeing.
Portobello, feta and thyme tart
- 1 sheet all butter puff pastry, partially thawed if frozen
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 shallots, finely sliced
- 1 garlic clove, thinly sliced
- 350 grams portobello mushrooms sliced ( any mushrooms are fine)
- 1 tablespoon fresh thyme leaves
- 50g feta cheese, crumbled
- 3 tablespoons freshly grated parmesan cheese
- 1 tablespoon chopped sundried tomatoes
- Preheat oven to 200°C. Line a square baking tray with baking paper. Place pastry sheet on prepared tray. Using a sharp knife, score 1.5cm border around pastry (don’t cut all the way through). Prick centre with a fork. Bake for 10 minutes or until light golden and puffed. Remove and set aside.
- Heat oil and butter in a saucepan over medium-high heat. Add shallots and garlic. Cook, stirring, for 2 minutes or until fragrant. Add mushroom and thyme. Season with salt and pepper. Cook, stirring, for 6 to 8 minutes or until mushroom is just tender and liquid (if any) has almost evaporated. Remove from heat.
- Using a slotted spoon, transfer mushroom mixture to centre of pastry. Top with feta, parmesan and sundried tomatoes. Bake for 15 minutes or until golden and puffed. Stand for 2 minutes. Sprinkle with thyme. Serve with salad.