This is a classic and for a good reason: the combination from this handful of ingredients is simply unbeatable. Just fry your mushrooms with butter and herbs, spread some of our Marinated Goat Cheese as a tart base and you're all set to bake. It doesn't get much easier than this!
Serves 6 people
9 cubes of Meredith Dairy Marinated Goat Cheese
2 sheets of puff pastry
500g of mushrooms of your choice (we used Swiss brown)
a few sprigs of fresh thyme
50g of butter
1 tbsp of olive oil
salt and pepper
Preheat your oven to 180 degrees. Grease 6 individual pie pans and line them with puff pastry.
Slice your mushrooms. Heat the olive oil on a frying pan, and add mushrooms. Fry on medium heat for a few minutes, then add butter and leaves from a few sprigs of thyme, and fry until lightly brown. Season with salt and pepper.
In a bowl, smash 6 cubes of Meredith Dairy Marinated Goat Cheese. For extra flavour, add in a few leaves of thyme. Spread the mixture on top of the pastry on your pie pans.
Brush over the pastry with a whisked egg to make it glossy.
Spread the mushrooms evenly onto the pans, and sprinkle a couple more cubes of goat cheese on top.
Bake in the oven for around 30 minutes, or until the edges of the pastry are lightly brown.