Yummy Fillers

Mushroom & Goats Cheese Tart

One of my favorite recipes, I feel it works best in individual portion sizes. It's a real perk up dish, it's creamy, filling and very rich. So if you're planning on making this, don't expect to eat much more after it.

What you'll need...
150ml double cream

200ml semi skimmed milk

1 crushed clove of garlic

50g butter

350g potatoes

300g mushrooms (a mixture of different types is best)

100g goats cheese

packet of puff pastry

Preheat your oven 200oC - 400oF - Gas 6 

(180oC for fan assisted ovens)

1.  Wash, peel and thinly slice the potatoes. Wash mushrooms, remove the stocks and slice them. Dice up the goats cheese and put back in the fridge.Goats cheese is pretty strong, so unless your a cheese freak, make the dices small.
2. Add the milk, cream and garlic to a pot, let it boil and then add in the sliced potatoes. They need to cook for about 15minutes. Warning don't let it boil madly, as the milk/cream will curdle and it wont taste good!! Put on a medium heat and keep an eye on it. Stirring occasionally.
3. In a large frying pan, melt the 50g of butter, wait until it sizzles then add the mushrooms, cook for about 10minutes. Don't forget to season, salt & pepper.
4. When the potatoes and mushrooms are ready, take them off the heat and leave them to one side.
5. Trickiest Bit!! With a handful of flour,  dust the surface and roll out your puff pastry big enough to line your baking tin. A loose bottomed tin is best, it helps later to get the tart out. Butter the tin before gently placing the pastry in. Removing overlapping pastry with a knife.
6. Fill the tin with first the potato mixture, then the mushrooms.
7. Get the goats cheese from the fridge and sprinkle the dice on top of the tart.
8. Bang it in the oven on a baking tray for about 20minutes , the pastry will turn golden brown when its ready.
9. Take it out the oven and remove the tin, tuck in and enjoy!! Warning, it will be hot! No matter how good it smells, give it a chance to cool a wee bit.