30 min preparing the pastery, cooking aubergine and baking the pastery
layers of aubergine caviar, marinated mushroooms and goatcheese on puff pastry
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cut the aubergines in halves, place them in oven under 200 C for 15 min, when they are cooked, remove them and mash them with the garlic, thyme, lemon juice and salt peppers, then place them in the fridge to cool down
place the mushrooms in oven with the balsamic, orange juice, garlic, thyme, salt and pepper and roast for 10 min under 200 C. when the mushrooms are cooked, chill them then slice them
place the pastery sheets in the oven on a non sticky tray, place another try on them to avoid the pastery from raising and to keep it thin flat. bake them for 20 min under 175 C, the remove them to cool
cut the goat chees into small cubes, and roll them with flaked thyme to be coated
spread the aubergine caviar on the pastery bases covering all .
lay slices of mushroom on the aubergine caviar, covering all.
place five pieces of goat cheese on the mushrooms.
place the tart in the oven to warm up for 5 min under 175 C.
remove the tart, and serve it with some rocket leaves