RECIPE: Open Mushroom, Walnut and Gorgonzola Tart

A great veggie dish for the season
ByJasmine BandaliMonday , 06 October 2014
 RECIPE: Open Mushroom, Walnut and Gorgonzola Tart
© ITP Images
Credit Sassy Mama

INGREDIENTS

FOR THE BASE

1 sheet defrosted, ready-rolled puff pastry

FOR THE TOPPING

100g crème fraiche

1 tsp fresh thyme leaves

1 tsp chopped garlic

100g red onions thinly sliced into half-moon shapes

300g mixed mushrooms

100g gorgonzola cheese sliced into thin triangles

A pinch of ground black pepper

A pinch of Maldon sea salt

50g chopped walnuts

METHOD

1 Preheat the oven with fan to 200C.

2 Unroll the puff pastry sheet onto a baking sheet lined with non-stick parchment. 

3 Spread the sour cream evenly over the pastry base.

4 Add the thyme leaves, garlic, onions, and mushrooms.  

5 Top with a sprinkling of black pepper and sea salt.  

6 Finally tuck the gorgonzola slices between the ingredients evenly over the tart. 

7 Bake for 15-20 minutes until the base is crisp and the topping has melted.

8 Garnish with a sprig of thyme and serve.

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