Tuesday, July 3, 2012


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  1. 250 g/8 oz puff pastry
  2. 1 egg yolk
  3. 125 g/4 oz ricotta cheese
  4. 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
  5. 60 g/2 oz butter
  6. 3 onions, sliced
  7. 3 large flat mushrooms, sliced
  8. 125 g/4 oz button mushrooms, sliced
  9. 125 g/4 oz oyster mushrooms
  10. 185 g/6 oz smoked trout, flaked
  11. freshly ground black pepper


  1. Roll out pastry to form a 25 x 30 cm/ 10 x 12 in rectangle.  Place pastry rectangle on a greased baking tray and brush with egg yolk.
  2. Combine ricotta cheese and thyme and spread over pastry leaving a 2 c/ 1/4 in border.  Set aside.
  3. Melt 30 g/1 oz butter in a saucepan over a medium heat, add onions and cook, stirring, for 10 minutes or until soft and caramelized.  Scatter onions over cheese.
  4. Melt remaining butter in a saucepan over a medium heat, add flat, button, oyster and shiitake mushrooms and cook, stirring for 5 minutes or until soft.  Scatter mushrooms over onions, top with trout and seasons to taste with black pepper.
  5. Bake at 200°C/400°F/Gas 6 for 30 minutes or until pastry is puffed and golden.
* The flavor and textures offered by combining different mushrooms in this recipe make an interesting starter for a dinner party.  You can use any combination of fresh mushrooms to make this tart.

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A food recipe blog with simple and tasty recipes for the foodie lovers and aspirant cook like me.