Pastry. I love pastry. To be even more specific, I love to eat things made from pastry. Pies. Danishes. Tarts. Yum.
Over the weekend I spent a day at The Food Show in Auckland, and saw some fantastic cooking demos by some of our coolest celebrity chefs. It got me thinking back to past years at the show, and I remembered a tasty, but very quick, tart whipped up by Ray McVinnie, using mushrooms, pastry and butter (ok and a couple more ingredients, but you got the basics right there!).
So, without further ado, here it is, as Frankie and I created it, yesterday for lunch...
Serves 2-3 (depending how hungry you are)
2 sheets flaky puff pastry (I was using the pre-rolled Edmonds)
c. 10-12 button mushrooms, sliced about 1/2 cm thick
3 tbsp butter, melted
1/4 onion, finely diced
1 clove garlic, minced or chopped fine
1 tbsp fresh parsley, chopped
2 tsp dried tarragon
salt and pepper
- Preheat oven to 200 degrees celcius.
- Beat egg in a small bowl. Brush 1.5 cm around edge of pastry with egg. Fold over, creating a border. Brush tops of border with more egg. Sprinkle with sesame seeds.
- Prick bottom of tart (within the border) - this will stop that pastry rising when cooking. Place in oven for a few minutes, just to start cooking the area where the mushrooms will be - don't leave it for too long, 'cause you don't want the border cooked too much before you top the tart.
- Remove from oven and top with a layer of mushrooms. Mix together butter, onion, garlic, parsley, tarragon, salt and pepper. Drizzle over the mushrooms. Sprinkle with a few more sesame seeds.
- Return to oven for 5 minutes. Remove when nicely browned.