Chanterelle Tart RecipeOrigin: French Period: Traditional |
Ingredients:
Enough puff pastry for a 22cm diameter round 
Chanterelle Tart Preparation:Method:Place the pastry on a baking tray that's been lined with parchment paper. Then, using a fork pierce the pastry all over to within 2cm of the border. Add the chanterelles, half the olive oil and thyme to a bowl. Season with the salt and black pepper then toss to coat. Lay this mixture within the border of the pastry. Chop the goat's cheese and use this to fill any spaces left by the mushroom mix. Drizzle the remaining oil over the top then place in an oven pre-heated to 200°C and bake for 10 minutes before reducing the heat to 160°C and continuing to cook for a further 20 minutes, or until the pastry is golden and the chanterelles are tender. Serve hot. |
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