Blue Cheese, Leek and Portobello Mushroom Tarts

Blue Cheese, Leek and Portobello Mushroom Tarts

Ready in 40 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, December 31, 2017.
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When cutting a border around the pastry, don’t cut all the way through. Pricking the pastry will help it to rise evenly.

Ingredients

Blue Cheese, Leek and Portobello Mushroom Tarts

  • 1 tablespoon butter
  • 1 leek, white and pale green part only, thinly sliced
  • 250g Portobello mushrooms, thinly sliced
  • 1 tablespoon butter
  • 300g flaky puff pastry
  • 1 egg
  • 50-70g creamy blue cheese, cut into 2cm chunks
  • 25g chopped walnuts
  • 1-2 teaspoons honey (optional)

Orange and Kiwifruit Salad

  • 1 orange
  • ½ telegraph cucumber
  • 2-3 tablespoons mint leaves
  • 1 bag rocket
  • 1-2 teaspoons extra-virgin olive oil
  • 1 teaspoon vinegar (e.g. red wine, white wine, cider)

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Prepare tart ingredients. Heat first measure of butter and a drizzle of oil in a medium fry-pan on medium-high heat. Cook leek for about 4 minutes, until tender. Remove and set aside. Return same pan to heat and cook mushrooms with second measure of butter for about 4 minutes, until starting to caramelise.
  2. Place pastry onto prepared tray, cut into 6 rectangles and gently separate. Use a fork to prick pastry in several places and use a knife to gently score a 1cm border around each pastry rectangle. Whisk egg in a small bowl or cup and lightly brush each pastry rectangle with egg.
  3. Evenly distribute cooked leek and mushrooms inside the border of each rectangle. Bake tarts for 8-10 minutes, until pastry is starting to brown. Remove tarts from oven and top with chunks of blue cheese and walnuts. Season and return to oven to cook a further 5-7 minutes, until pastry is puffed and golden.
  4. While tarts cook, prepare orange and kiwifruit salad. Peel orange, cut in half and dice 2cm; peel cucumber into long, thin ribbons; roughly chop mint. Add all to a medium bowl with rocket, vinegar and oil. Season to taste and toss to combine.
  5. To serve, divide blue cheese, leek and Portobello mushroom tarts between plates and very finely drizzle over honey (if using). Serve rocket and kiwifruit salad on the side.

Nutritional Information

Energy 2737 kj
654 kcal
Protein 17.7g
Carbohydrate 45.2g
Fat 43.4g