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From the Publisher
Mushroom & goat cheese pastries
Juicy baked mushrooms, creamy goat cheese, and pungent pesto, finished off with crisp puff pastry make this recipe a real winner!
4 large Portobello mushrooms
olive oil, for brushing
crushed sea salt and freshly ground black pepper
5 1/2oz goat cheese
4 teaspoons pesto
1 free-range egg yolk, beaten
13oz package ready-rolled puff pastry
Preheat the oven to 425°F. Wipe the mushrooms with paper towels, remove the stems, and discard. Oil the caps of the mushrooms and place on a baking sheet, gill-side up. Season with crushed sea salt and freshly ground black pepper.
Crumble the goat cheese into a small bowl and sprinkle some over each mushroom. Spoon 1 teaspoon of pesto on top of the goat cheese.
Unroll the pastry on to a lightly floured surface and lightly roll out to form a 12-inch square. Cut the square into four squares measuring 6in.
Brush the edges of the pastry squares with beaten egg and place one square of pastry, egg-side down, over each mushroom. Press the pastry around and under the mushroom caps to seal.
Score the top of the pastry in a criss-cross pattern. Brush with beaten egg and bake for 16 to 18 minutes until the pastry is golden brown. Remove from the oven and leave to stand for 2 minutes before serving.
TIP You could fill these pastries with lots of different combinations of flavors. Just make sure the filling isn't too "wet" or the pastry will become soggy.