- Step 1
Preheat oven to 200C.
- Step 2
Place the mushrooms on a baking tray. Brush generously with olive oil, season and bake for 8 minutes. Remove and leave to cool.
- Step 3
Mix the goat’s cheese with thyme leaves and lemon zest and season.
- Step 4
Meanwhile, roll out pastry to a 33cm x 13cm rectangle. Place on a lined baking tray and spread goat’s cheese mixture along the centre.
- Step 5
Using a sharp knife, lightly score a border 1-2cm in from the edge. Arrange the mushrooms on top. Brush exposed pastry with beaten egg and bake for 15-20 minutes until puffed and golden.
Mushrooms are best stored in paper bags in the crisper of your refrigerator. Avoid washing them in water if they're dirty. Instead, brush off the dirt with a dry paper towel, or remove the outer skin with a small knife.
This tart is great for a vegetarian entree or a light lunch. The earthiness of the mushrooms really complements the creamy goat's cheese.