Mushroom and goat's cheese tart

    50 min

    This mushroom and goat's cheese tart is a lovely centrepiece to any meal, especially summer meals when served with a salad.

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    Serves: 6 

    • 2 tablespoons ice cold water
    • 1/2 tablespoon lemon juice
    • 1 egg
    • 250g plain flour
    • 125g butter or margarine
    • 1 onion, finely sliced
    • 100g button mushrooms, sliced
    • 100g goat's cheese, crumbled
    • 1/4 teaspoon caraway seeds
    • 1/4 teaspoon salt
    • 150g fontina cheese, sliced thinly

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat the oven to 180 C / Gas 4. Lightly grease a baking tray.
    2. In a bowl combine the water, lemon juice and egg and beat lightly.
    3. Place the flour in a mixing bowl then cut in the butter and rub until the mixture resembles fine breadcrumbs. Add the egg mixture and knead lightly until the pastry comes together in a ball.
    4. Turn out the pastry onto a lightly floured work surface and roll out with a rolling pin into a rectangle (or a circle if you would rather use a round tart tin). Place onto the baking tray.
    5. In a frying pan over a medium heat, warm a little oil then cook and stir the onions and mushrooms until tender, about 4 to 6 minutes.
    6. Top the pastry with the mushrooms and onion then sprinkle with goat's cheese, caraway seeds and salt. Place thin slices of cheese on top.
    7. Bake in the preheated oven for 35 minutes or until the pastry is golden brown and the cheese is melted and golden. Remove from the oven and serve warm, or allow to cool before serving and enjoying.

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