This tart with buttery puff pastry is definitely something that I would eat as a weekend treat or for a special occasion.
Oyster mushrooms are high in protein, fibre, carbohydrates, minerals and vitamins. Oyster mushroom contain good amounts of β-glucans which have
antioxidant, anticancer, anti-inflammatory, antimicrobial, antidiabetic, antihypercholestrolemic and immunomodulatory properties.
375g Carême frozen butter puff pastry ready rolled sheet: 27cm x 36cm, thawed ( I love the spelt flour one)
250g of mixed oyster mushrooms
3 small potatoes sliced
100g of cream
75g grated pecorino cheese or parmesan cheese
1 garlic glove, minced
Small handful of sage, thyme & rosemary (you can use one, I used all 3)
90g Fior di Burrata torn apart
Salt & pepper
Truffle oil (optional)
Place thinly sliced potato on a backing tray. Coat in a small swing of olive oil & bake for 15-20 minutes at 200C until golden, set aside.
Place pastry on a baking paper-lined, baking tray. With a very sharp knife, score a border 2cm in from pastry edge on all sides. Lightly whisk egg yolk with a fork and then brush it over pastry, taking care not to drip egg over edges (this prevents pastry layers from rising). Prick all over pastry base with a fork and chill in the refrigerator for 20 minutes.
Separate mushrooms & leave whole & place in a large frypan with a swing of olive oil & cook on medium to high heat for five minutes, take off the heat stir through the garlic, then set aside.
Bake the pastry at 180C for ten minutes. Remove from oven. Press middle of pastry lightly with the back of a spoon if it has risen.
Mix the cream & pecorino or parmesan with a fork, season with salt & pepper. Keep in mind that pecorino is saltier than parmesan.
Spread cheese & cream mixture on the pastry base within the border. Layer potato slices, cooked mushrooms & herbs on top of the cheese & cream mixture.
Bake again for 10 minutes. Pull the tart out again & dot with fior di burrata & cook for a further 5-10 minutes until tart is golden & cheese is just melted.
Drizzle with truffle oil if using.
Serve with a green salad.