Yes, I am going a little crazy with the recipes this weekend. But it’s really to compensate for having been offline for several weeks, and I have missed you, dear readers! That, and oh, I opened up a frozen chevre last night that had thawed on the counter during the day. What a heavenly taste, slathered over homemade warm herbed biscuits! I missed that, too!
Herewith the latest, a scrumptious recipe for mushroom puff pastries with chevre, sure to please for your next party appetizer. Who doesn’t love anything associated with Tarte Tatin?! Thanks to the Donna Hay Magazine from Australia!
Preheat oven to 200°C (390°F). Heat the oil and butter in a non-stick frying pan over high heat. Add the mushrooms and cook for 3–5 minutes or until browned. Add the garlic, sugar, vinegar, salt and pepper and cook for a further 1 minute or until caramelised. Set aside.
Use a 7cm-round cutter to cut 12 rounds from the pastry. Divide the mushroom mixture between 12 x ½ cup-capacity (125ml) lightly greased muffin tins and top with the pastry. Bake for 18–20 minutes or until the pastry is golden and puffed. Turn out immediately onto a baking tray. Top with the goat’s cheese and chervil (or herb of your choice) leaves to serve. Makes 12.