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1.
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Pulse arugula, garlic, cheese and walnuts in a food processor until smooth.
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Then gradually pour in the olive oil and pulse until well emulsified.
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Add the lemon juice.
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Season pesto with salt and pepper to taste and mix again to combine.
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You will get approximately 1 cup of pesto but you only need 6-8 tablespoons for this tart.
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Keep the rest refrigerated for up to 3 days or freeze it if desired.
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2.
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Preheat the oven to 395 F and line a baking sheet with parchment paper.
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3.
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According to the packaging directions, if required, roll out the pastry slightly on a lightly floured surface.
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Transfer to the lined baking sheet and prick the pastry all over with a fork.
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Lay another sheet of parchment paper on the puff pastry and place a second baking sheet on top.
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Put the sheets into the oven and bake the pastry for 15-20 minutes, until golden.
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Remove the top sheet and discard the paper, then put it back in the oven and bake for 5 minutes more or until crisp and dry.
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Remove from oven.
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Cool slightly.
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Keep the oven on.
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4.
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Next you will cook the mushrooms.
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Kitchen tip: Sear the mushrooms in batches and dont crowd the pan; otherwise they will steam.
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You want to see nice golden-brown results.
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You can sear the mushrooms up to 2 days in advance then keep refrigerated until ready to use.
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Heat the oil in a large saute pan on medium-high heat.
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Cut any of the larger mushrooms into bite sized pieces.
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Add some of the mushrooms (I recommend Alba & Brown Clamshell, Forest Nameko and Velvet Pioppini varieties) into the pan and saute for 4-5 minutes until nicely browned on all sides.
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Season well with some sea salt and freshly ground black pepper.
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Transfer the mushrooms to a plate that youve lined with paper towel to absorb the extra oil.
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5.
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Spread 6-8 tablespoons of the arugula pesto over the pastry, leaving a 1/2 inch border.
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Scatter some baby arugula and/or baby kale leaves on top.
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Tear the prosciutto into bite size pieces and lay it over the pastry.
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Scatter seared mushrooms in between the pieces of prosciutto and sprinkle generously with Parmesan cheese on top.
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Lightly beat the egg yolk and use it to brush the pastry border.
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Season with a pinch of red pepper flakes.
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Bake for 5-8 minutes until the cheese melts.
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Remove from oven, cool for a couple of minutes before slicing, then serve.
