for 4 person

Mushrooms

	oil for frying
500 g	mixed mushrooms (e.g. button, chanterelle, halved or quartered, depending on size)
3	garlic cloves, squeezed
150 g	soft goats' cheese, in small squares
50 g	sour single cream
½ tsp	salt

Tart

1	puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
1	egg, beaten

Dip

150 g	soft goats' cheese
50 g	sour single cream
1 tbsp	balsamic vinegar
4 sprig	tarragon, finely chopped
a little	pepper

How it's done

Mushrooms

Heat the oil in a non-stick frying pan. Fry the mushrooms and garlic for approx. 3 mins. per batch. Remove, mix in the soft cheese and sour single cream, season with salt.

Tart

Roll out the dough, cut off 4 strips of dough (each measuring 4 cm) from one of the short ends, leaving a square of approx. 25 cm. Slide the square and baking paper onto a baking tray, prick firmly with a fork. Brush the edges with a little water, place the strips of dough on top, press down gently, glaze with a little egg. Add the remainder of the egg to the mushroom filling, mix, spread in the middle of the tart.

To bake

Approx. 20 mins. on the bottom shelf of an oven preheated to 220°C. Remove.

Dip

Place the goat's cheese in a small bowl along with all the other ingredients up to and including the pepper, mix, serve with the tart.

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