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Preparation Time : 15
Cook Time : 15
Total Time : 30
8 large flat mushrooms
200g soft goat's cheese
1 teaspoon thyme leaves, finely chopped
2 teaspoons lemon zest
375g block puff pastry
1 egg, lightly beaten
Preheat oven to 200C.
Place the mushrooms on a baking tray. Brush generously with olive oil, season and bake for 8 minutes. Remove and leave to cool.
Mix the goat’s cheese with thyme leaves and lemon zest and season.
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.
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.
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