Wild mushroom and pecorino tart - modern british
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 2 | Handfuls mixed wild mushrooms | |
| 1 | large | Clov garlic; finely chopped |
| ¼ | Lemon; zest of | |
| 2 | tablespoons | Flat parsley; coarsely chopped |
| 2 | Sheets puff pastry; approximately 15cm | |
| ; by 15cm and rolled | ||
| ; out to | ||
| The thickness of 2 matchsticks | ||
| 75 | grams | Young pecorino cheese; thinly sliced |
Directions
Preheat the oven to 200C.
Heat the olive oil in a frying pan, add the mushrooms, season and saut‚ briskly until cooked.
Stir in the garlic, lemon zest and parsley. Remove from the heat and set aside.
Oil a baking sheet. Place two sheets of pastry on it. Place the mushrooms in a layer in the middle of each sheet. Transfer to the oven and cook for 20-25 minutes, or until golden brown.
Remove from the oven and top with Pecorino and return to the oven for 3-4 minutes. Remove and serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.