Recipe of the Season
Wild Mushroom & Red Onion Tart with Thyme Crème Fraiche from Barberstown Castle

Serves 4 People

Ingredients

500 g x Puff Pastry
3 red Onion
250g x Wild Mushroom
1 x small tub of Crème Fraiche
1 x bag of Rocket
1 x small Durrus Cheese
few chives chopped
salt & pepper
chopped garlic & parsley

Method

Preheat the oven on 180 °C

Mix 4 spoons of Crème Fraiche with some thyme, add salt & pepper

Chop the red onions in medium size slice; cook them slowly in a saucepan with Olive oil & Butter until soft. Pan fry the mushrooms; when cooked add the chopped garlic & parsley.

Roll down the Puff Pastry to 3 to 5 millimetres. Cut 4 circles with the help of a side plate. Prick the middle with a fork.

Add the onion first in the middle of the Pastry then Wild Mushrooms on top, place a spoon of thyme crème fraiche in the centre & few slice of Durrus cheese.

Bake for 15 to 20 minutes. Make sure to place a sheet of grease proof paper on the cooking tray.

To serve add a hint of rocket & chive salad on the top with drizzle of extra virgin Olive oil.

Website: Barberstown Castle Telephone: +353 (0)1 6288 157 Email: info@barberstowncastle.ie