RECIPE: Open Mushroom, Walnut and Gorgonzola Tart
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
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.