I am so very fortunate, I get to manage the social media for a small business that I adore. The Lettuce Shop are purveyors of fresh fruit and veg, delivering quality local and Australian produce to appreciative foodies of Perth. As part of my very fortunate role I get to take photos of food. Photos. Food. Match made in foodie heaven.
On the weekend I decided to try an upside down mushroom tart as featured here, with the intention of sharing it in this week’s newsletter for The Lettuce Shop’s customers. It was so good I just HAD to share it here. You’re welcome.
1 tbs olive oil
1 leek, thinly sliced
2 cloves garlic, crushed
8 large button mushrooms, stalks cut
6 sprigs thyme
100g soft goats cheese
2 sheets puff pastry, thawed
Wild rocket to serve
Preheat oven at 200C. Heat oil in a medium sized ovenproof frying pan over medium heat. Fry leek and garlic for 3 minutes until soft. Add thyme and mushrooms stalk side down, cook for a further 5 minutes.
Cut both pastry sheets into a circle shape big enough to cover the contents of the frying pan. Stick both sheets together, spread half of the goats cheese over one side of the pastry.
Remove frying pan from heat, place pastry sheets, cheese side down, over the top of the mushroom/leek mix in the pan, tuck edges under to resemble a pie. Transfer the pan into the oven and cook for 20-25 minutes until the pastry is golden in colour and puffy. Remove from oven and cool for 5 minutes.
Place a board or pizza peel over the top of the pan and invert, turning the tart upside down on the board. Crumble the remaining goats cheese over the top and garnish with rocket. Season with pepper and serve.
Gorgeous served with salad.