Mushroom tarts with Parmesan cream and thyme.
2 x 250 g punnets mushrooms
45 ml olive oil
2 cloves garlic – finely chopped
100 g butter
5 ml smoked paprika
2 sprigs fresh thyme
salt and black pepper
100 g cream cheese or goats cheese
125 ml grated parmesan
125 ml cream
more fresh thyme for serving
1 roll puff pastry ( 400 g )
1 egg – lightly beaten to make an egg wash
Preheat the oven to 200ºC.
Roll out the puff pastry on floured surface and cut out 6 x 15 cm circles.
Place on a baking sheet that you have lined with baking paper.
Use a pastry brush and brush with the egg wash.
When the oven is hot enough, bake the pastry circles for 10-15 minutes or until they are puffed up and golden brown.
While the pastry is baking, clean and slice the mushrooms.
Heat a big pan on the stove and add the butter and oil. Add the paprika and 2 sprigs of thyme.
Add half the mushrooms and fry them on high heat until they are just cooked, not watery.
They must catch at the bottom of the pan, but not burn. Add the garlic and the other half of the mushrooms.
Sauté until cooked. Season with salt and pepper.
Mix half the Parmesan cheese with the cream cheese and divide evenly between the pastry circles.
Spread over the pastry and top with some mushrooms.
Once you have done all the tarts, pop them back into the oven for about 5 minutes.
In the meantime, beat the cream to thicken and add the other half of the Parmesan.
Remove the tarts from the oven, serve on beautiful plates with a spoonful of the Parmesan cream and some more black pepper.