Name: Upside Down Mushroom Tart
Prep time: 10 min
Cook time: 35 min
Ingredients: 1 tbs olive oil; 1 leek, trimmed, thinly sliced; 2 garlic cloves, crushed; 6 sprigs of thyme; 8 small flat mushrooms, trimmed; 2 sheets frozen puff pastry, thawed; 100g goats cheese; Wild rocket or micro cress leaves, to serve

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Preheat the oven to 200°C fan forced
Heat the oil in a medium (about 22cm base) ovenproof frying pan over medium heat. Add the leek and garlic and cook 3 minutes until soft
Add the thyme. Add the mushrooms, stalk side down. Increase heat to medium-high and cook for 5 minutes
Meanwhile, cut a 23cm round from each sheet of pastry. Place the rounds on top of each other and press together. Spread half the cheese over one side of the pastry round
Remove the frying pan from the heat. Place the pastry round cheese side down over the mushrooms, tucking the pastry under the mushrooms
Transfer the frying pan to the oven and bake for 20-25 minutes or until pastry is golden and puffed. Remove from the oven and set aside 3 minutes
Place a board or wire rack on top of the pan and invert. Crumble over the remaining goats cheese, top with rocket or micro cres, season with pepper and serve

Tips & Hints:

Serves 4 as main or 6 as starter. If you don't have a frying pan that is also ovenproof, cook step 1 in a frying pan then transfer the mixture to the base of a well-greased 22cm (base) cake pan and continue with steps 3-5.

Preheat the oven to 200°C fan forced
Heat the oil in a medium (about 22cm base) ovenproof frying pan over medium heat. Add the leek and garlic and cook 3 minutes until soft
Add the thyme. Add the mushrooms, stalk side down. Increase heat to medium-high and cook for 5 minutes
Meanwhile, cut a 23cm round from each sheet of pastry. Place the rounds on top of each other and press together. Spread half the cheese over one side of the pastry round
Remove the frying pan from the heat. Place the pastry round cheese side down over the mushrooms, tucking the pastry under the mushrooms
Transfer the frying pan to the oven and bake for 20-25 minutes or until pastry is golden and puffed. Remove from the oven and set aside 3 minutes
Place a board or wire rack on top of the pan and invert. Crumble over the remaining goats cheese, top with rocket or micro cres, season with pepper and serve

Tips & Hints:

Serves 4 as main or 6 as starter. If you don't have a frying pan that is also ovenproof, cook step 1 in a frying pan then transfer the mixture to the base of a well-greased 22cm (base) cake pan and continue with steps 3-5.

Preheat the oven to 200°C fan forced
Heat the oil in a medium (about 22cm base) ovenproof frying pan over medium heat. Add the leek and garlic and cook 3 minutes until soft
Add the thyme. Add the mushrooms, stalk side down. Increase heat to medium-high and cook for 5 minutes
Meanwhile, cut a 23cm round from each sheet of pastry. Place the rounds on top of each other and press together. Spread half the cheese over one side of the pastry round
Remove the frying pan from the heat. Place the pastry round cheese side down over the mushrooms, tucking the pastry under the mushrooms
Transfer the frying pan to the oven and bake for 20-25 minutes or until pastry is golden and puffed. Remove from the oven and set aside 3 minutes
Place a board or wire rack on top of the pan and invert. Crumble over the remaining goats cheese, top with rocket or micro cres, season with pepper and serve

Tips & Hints:

Serves 4 as main or 6 as starter. If you don't have a frying pan that is also ovenproof, cook step 1 in a frying pan then transfer the mixture to the base of a well-greased 22cm (base) cake pan and continue with steps 3-5.

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