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1 Mushroom Fontina Tart

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Mushroom Fontina Tart

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Ingredients

4 portion(s)

Ingredients

  • 2 sheets of store brought puff pastry
  • 1 red onion, peeled and quartered
  • 2 cloves of garlic, peeled
  • 30 grams of olive oil
  • 200 grams of swiss mushrooms, halved and sliced
  • 200 grams of buttom mushrooms, halved and sliced
  • 1 heaped tbsp of fresh thyme
  • 50 grams of gorgonzola or Parmigiano Peggiono, crumbled for gorgonzola -grated for Parmigiano
  • 100 grams of grated Mozzarello
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Recipe's preparation

  1. Place the two sheets of puff pasty on 2 glad bake lined trays and prick with a fork leaving a 2-3cm border - bake 5 minutes 220 degrees for 5 minutes - if the centre puffs up re prick with a fork and they will settle for the filling set aside

    Add onion and garlic to bowl and chop 5 seconds, speed 6 - scrape down bowl

    Add olive oil and cook 3 minutes, 100 degrees, speed 1 MC off

    Add thyme and mushrooms cook 10minutes, 100 degrees, reverse, speed 1 MC off

    Cool mixture for 2mins and with the basket over a jug drain the mushroom juice ( this can be saved for another dish or freeze for stock)

    Divide the mushroom mixture to the centre of the 2 sheets of puff pastry - leaving the 2-3cm border free

    Divide the cheese over both sheets and bake 220 degrees for 10-15 minutes untill cheese has melted and the pastry is golden bown

     

     

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Tip

This will serve 4 as a main -- add a fresh garden salad and it will do 6-8 people as you cut each sheet in to 4

As an entree cut in to slices

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • This was scoffed by my family. I had some leftover...

    Submitted by Michelle Elliott on 10. January 2017 - 09:06.

    This was scoffed by my family. I had some leftover ricotta which I smeared on the base before spreading the mushrooms on. Yummy!

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  • This is a bit different. I

    Submitted by KiwiSteve on 20. November 2016 - 20:46.

    This is a bit different. I liked it.

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