Author Notes
This Mushroom and Goat's Cheese tart is just one of the delicious festive recipes that makes up this years diabetes.co.uk Christmas Cook Book. The book offers a selection of festive treats; a wide selection of canapés including Vol au vents, Wontons and Pigs in Blankets. As well as sumptuous soups, delectable main courses, sides and many more dishes that are sure to impress your guests this christmas. The mushroom and goats cheese tart, one of the many vegetarian recipes would make for fantastic for a boxing day meal - The tart has a really fine texture and just melts in your mouth.
—Melissa
Ingredients
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250 grams
Cream Cheese
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100 grams
Soft Goats Cheese
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2 teaspoons
Rosemary
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250 grams
Filo Pastry
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50 grams
extra-virgin olive oil
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Salt and Freshly Ground Pepper
Directions
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Preheat the oven to 200°c of Gas Mark 6.
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Then mix the cream cheese, goat’s cheese, fresh rosemary and pepper in a bowl and set aside.
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Heat the butter in a big pan on medium-high heat and add the onions, mushrooms and salt. Cook for around 3 minutes until the onion softens and the juices from the mushrooms are released; this ought to take approximately 4 minutes. Then place aside.
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Next line a large baking sheet (approximately 12 by 17 inches) with greaseproof paper. Place a large sheet of filo pastry on the tray. Lightly oil the sheet with a pastry brush. Repeat this process and layer the rest of the filo pastry sheets on top.
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Spread the cheese mixture evenly over the filo pastry and spoon the mushroom mixture on top. Carefully roll around 3/4 inch of each side of the tart towards the centre to create the outer rim of the tart.
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Bake the tart until the crust is brown and crispy, 25 to 30 minutes. Allow the tart to cool down on the tray on a wire rack for several minutes.
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To serve, lift up the parchment paper and slide the tart onto a sizeable platter. Ideally serve this tart warm as filo pastry can lose its texture when cold.
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