Mushroom and chorizo salami tarts
Garnish with fresh thyme and serve.
400g roll puff pastry, defrosted
125g Brie, sliced
50g chorizo salami, sliced
1 egg yolk, beaten
2 tbsp butter
260g mixed exotic mushrooms (we used shiitake, shimeji, and oyster)
Sea salt and ground black pepper
Fresh thyme, to serve
1. preheat the oven to 220°C. roll out pastry on a ﬂoured surface. Cut four rounds, place them on a lined baking tray and scorea 2cm border around the tarts. top with brie and chorizo. brush the border with egg yolk.
2. bake for 15–20 minutes or until the pastry is golden and cooked through. remove from oven and set aside.
3. meanwhile, heat the butter in a pan, sauté mushrooms with thyme for 2–3 minutes, season well.
4. To serve: top tart with mushrooms,garnish with fresh thyme