mushroom, smoked mozzarella and sage tart

  • 1 x 375g sheet frozen puff pastry, thawed
  • 250g smoked mozzarella, sliced 
  • 200g pine mushrooms+ 
  • 1 bunch sage leaves
  • truffle oil, to serve (optional)
  1. Preheat oven to 200°C (400°F). 
  2. Place the pastry on a large oven tray lined with non-stick baking paper. Using a small sharp knife, gently score a 2cm border around the edge of the pastry and prick the centre with a fork. 
  3. Top the pastry with the mozzarella, mushrooms and sage. 
  4. Cook for 18–20 minutes or until the cheese is bubbling and the pastry is golden and cooked on the base. Drizzle with truffle oil, if using, to serve. Serves 8.

+ Pine mushrooms are available from selected greengrocers. You can use any large mushrooms for this tart.

RATE THIS RECIPE:
Reader ratings (4.00) 43211

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox