Baked brie and wild mushroom tart

Use ready-rolled puff pastry to make this easy vegetarian tart recipe. Try using Taleggio or Camembert instead of brie, and thyme or lemon thyme instead of rosemary.

25g butter
250-300g wild or full-flavoured mushrooms, such as chestnut or oyster, sliced
2 garlic cloves, crushed
1 fresh rosemary sprig, leaves picked and finely chopped
400g baby spinach
2 x 375g packs ready-rolled puff pastry
400g mild vegetarian brie, rind removed and sliced
1 medium free-range egg, beaten

Melt the butter in a large frying pan, add the sliced mushrooms and fry over a high heat for 2-3 minutes. Reduce the heat, add the garlic and rosemary, season and fry for 1-2 minutes, then leave to cool.
Place the spinach in a colander and pour over a kettle of boiling water to wilt, then refresh under the cold tap. Squeeze to remove all the excess water.

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