This is a very easy and tasty puff tart, perfect both for snacking or as a full meal.
The recipe is adapted from Feel Good Food magazine (spring, 2011).
Ingredients:
375 g pack ready-rolled puff pastry
200 g bacon lardons
150 g chestnut mushrooms
6 free-range eggs (1 yolk reserved)
100 ml half-fat creme fraiche
2-3 tbsp parsley leaves
Method:
Preheat oven to 200 C (180 C fan).
Put the pastry on a large baking sheet. With a sharp knife, score a border 2 to 4 cm from the edge, making sure not to cut through. Slash the pastry with a knife inside the scored line and glaze with a reserved egg yolk. Cook for 10 minutes, until golden and the outside has risen. While the pastry is still warm, flatten the middle section.
Alternatively, you can use 2 equal size pastry sheets: use one to line a baking tin, and cut out a 2-3 cm border from the second sheet, like a picture frame, and stick this onto the first sheet with the reserved yolk. Prick the base all over with a fork. Brush the border with the yolk and press it well with the fork.
Bake in a preheated oven for 10 minutes until golden.
Use the remaining part of the uncooked pastry to make a lattice on top, or keep for making something else later on.
Dry-fry the bacon until crispy, remove from the pan.
Add the mushrooms, cook until soft, then cool. Discard the liquid, if any.
Blend creme fraiche with the parsley leaves into a paste.
Whisk in the eggs and the remaining yolk, stir in the bacon and mushrooms, season to taste.
Pour the mixture into the puff pastry case.
Cook for 15 to 20 minutes (oven 180 C, 160 C fan) until set.
Serve hot or at room temperature.
Bon Appetit!
