I’m a die-hard fans of mushroom and cheese! Not only because they are a great combination in any dish, but also because they aromatic flavour that cheese gives, and the texture of mushrooms! This is was a special-design dish for IK’s lunch. Now that I’m working from home, I tend to have a lot more time inventing new recipes so that IK has the chance to be my guinea pig! 🙂 Though this dish would not taste any better without something green. I had to rush to the supermarket to get myself a packet of fresh dill and thyme. Too bad the supermarket runs out of FRESH thyme! ARGGHHHH!!! So I end up using dried ones, which I don’t really prefer, but had no choice, as I’m running out of time for IK’s arrival from work – he’s close-by working betweem :)….
Anyway, back to this dish, I’ve made an extra thick puff crust on the edge to give the crust a little more dominance overall, and that extra brush of egg wash, awesome appearance huh?!?! The whole dish is infused with herb smell, aromatic and scented in my kitchen! L-O-V-E! Bare in mind though that you really got to cook the mushroom and herb until all the water evaporated, as you don’t want to have a super soggy crust. Trust me, it does not taste that good at all! I’ve even used 2 layer of puff pastry to give it an extra lift to the whole crust. Now the cheese, it’s really up to you what you wanna do! I didn’t use a lot really, but you can add plenty if you want to. I just didn’t want the cheese to be too over-powering that it hides my herb scent away! This is what it looks like in a “before” shot!
- 1.5 sheets of 25cm x 25cm puff pastry, partially thawed
- 20 pieces of button mushroom, cut into quarters
- 1 tablespoon of black corn pepper
- 2 tablespoons of dried thyme
- 50 grams of cheddar cheese
- 2 cloves of garlic, finely diced
- 1 small onion, finely diced
- 3 strokes of fresh dill, discard the stems
- 20 grams of butter, melted
- 1 egg, for egg wash
- Preheat oven to 200°C/390°F. Line a baking tray with baking paper. Spray the paper with a thin layer of oil.
- Cut the full sheet of puff pastry into 2 equal sized rectangle.
- Cut the half sheet of puff pastry into 1.5cm wide strips. Leave aside.
- Lay 1 rectangle pastry on the prepared tray. Brush a thin layer of melted butter and add the second rectangle on top. Press to seal.
- Using a sharp knife, score 1.5cm border around the rectangle pastry (don’t cut all the way through).
- Prick centre with a fork.
- Brush a layer of butter into the border of the rectangle pastry, and lay the 1.5cm strips around the border to give it a dominant edge. Press to seal.
- Brush the entire tart base in egg wash. Bake for 10 minutes or until light golden and puffed.
- Meanwhile, prepare the fillings. In a sauce pan over high heat, add the remaining butter, garlic and onion. Stir until aromatic.
- Add the mushroom, black pepper corn and thyme. Stir until all water evaporated.
- Pour mushroom mixture into the pastry base. Sprinkle half of the dill and all the cheese onto the mushroom filling.
- Bake for 15 minutes until all the cheese are melted.
- Remove from the oven and stand to cool for 2 minutes. Sprinkle the remaining dill. Serve.
- I find the herb very aromatic to the whole dish, if you do not like herbs, it can be omitted.
- Always remember to prick the centre of the pastry to stop it from puffing up. You only want the edge to puff up for a nice border but not the middle.
- Ensure there is enough butter to hold the pastry together otherwise it might fall apart after baking.
- It is important to cook the mushroom until all water has evaporated or else the tart will become soggy and wet.