Ingredients
For the Tart:
- 250g Chestnut Mushrooms
- 2 tbsp Olive Oil
- 2 Shallots
- 6 Thyme Sprigs
- 1 tbsp Balsamic Vinegar
- 1 tsp Brown Sugar
- 1 Puff Pastry Ready Rolled Sheet
- 100g Garlic & Herb Cream Cheese
- 60g Cheddar Cheese
- 1 Egg Yolk
For the Herby Salad:
- 1 tbsp Balsamic Vinegar
- 2 tbsp Olive Oil
- 1 tsp Honey
- Salt & Pepper
- 15g Basil
- 15g Coriander
- ½ Red Onion
- 46g Lambs Lettuce
- 1 tbsp Pine Nuts
Method
- Preheat the oven to 170°C fan. Slice the shallots, pick the thyme leaves and cut the chestnut mushrooms into slices.
- Heat 1 tablespoon of olive oil in a pan over medium heat and once hot, add the shallot and half the of thyme leaves. Cook until soft, then add the balsamic vinegar and sugar. Cook for a few minutes more, until the shallots are caramelised. Then remove from the pan and set aside.
- Heat another tablespoon of olive oil in the same pan and add the chestnut mushrooms. Season with salt and pepper, cook until golden and leave to cool.
- Cut the puff pastry sheet in half and score the edges by running the knife along all four sides of the rectangle, leaving a 2.5 cm border. Prick the dough with a fork, but not the borders. Spread the garlic and herb cream cheese evenly over the base of the pastry, avoiding the border. Then scatter with grated cheddar cheese and top with the cooled shallots, mushrooms and the remaining thyme leaves.
- Cut a few hearts out of the remaining pastry and place them in the middle of the tart. Then brush the pastry hearts and border with a beaten egg yolk and bake in the oven for 20-25 minutes or until golden.
- Make the salad dressing by whisking together the balsamic vinegar, olive oil, honey, salt and pepper in a small jug. Pick the basil and coriander leaves, finely slice the red onion and add to a bowl with the lambs lettuce. Pour over the dressing, add the pine nuts and lightly toss everything together. Serve alongside the tart and enjoy.