Please create an account
or Log in to subscribe


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Porcini, Red Onion & Goat Cheese Tart

Jimmy McIntyre's porcini mushroom, red onion and goat cheese tart, recipe on MiNDFOOD.

Porcini, Red Onion & Goat Cheese Tart

Serves 4

Also known as Ceps in France and Penny Bun Mushrooms in Great Britain this tart is a fabulous combination of textures and flavours and makes a fantastic appetiser. You can use any other mushroom if you wish, make a smaller version or serve a slice with meat, poultry or a fish main course.

350g puff pastry

25g butter

1 tbsp olive oil

250g fresh porcini mushrooms, cleaned and sliced

2 shallots, thinly sliced

1 sprig of thyme

Sea salt

Freshly ground black pepper

4 tbsp red onion jam

150g creamy goat cheese

Red onion jam

You can halve this recipe if you wish, but once you taste it you will use it with everything.

1.5kg red onions, peeled and finely sliced

50ml olive oil

1 cup brown sugar

2 tbsp grated ginger

300ml balsamic vinegar

200ml marsala or port

1 tsp clove powder

1 tsp tabasco sauce


Freshly ground black pepper

1 Sweat onions in a heavy pan with olive oil for 10 minutes until soft. Add remaining red onion jam ingredients and cook gently for 20 minutes or until vinegar has reduced to a jam-like consistency. Season and cool. Store in hot sterilised preserving jars or a covered airtight container, in the refrigerator.

2 Roll out the pastry and cut out four 12cm discs. Prick the dough and place on a heavy non-stick baking sheet. Rest in the refrigerator while you heat the oven to 200C.

3 Whip the goat cheese until creamy. Refrigerate.

4 Cover the pastry discs with baking or parchment paper and place another baking sheet of the same size on top. Bake for 10-12 minutes, then remove the top baking sheet and paper. Return the pastry discs to the oven for up to 3 minutes until golden brown and crisp.

5 Lightly warm the red onion jam.

6 Heat the butter and olive oil in a sauté pan over moderate to high heat until the butter is foaming, be careful not to burn the butter, then add the porcini mushrooms and add the shallots. Sauté until caramelised, about 5 minutes. Add the leaves from the thyme sprig and seasoning. Cook for another 2-3 minutes then remove from the heat.

7 Spread a tablespoon of red onion jam onto each of the pastry discs and arrange the porcini mushrooms on top.

8 Place dollops of goat cheese on top of each tart and place in the oven for 1 minute.

9 Carefully remove from the oven and serve on warm plates with a little rocket (arugula) if desired.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney