Mushroom & Goat’S Cheese Tart - Diabetes.Co.Uk – a delicious recipe with Cream Cheese, Goats Cheese, Rosemary, Pastry, extra-virgin olive oil, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 200u00b0c of Gas Mark 6.
2
Then mix the cream cheese, goat's cheese, fresh rosemary and pepper in a bowl and set aside.
3
Heat the butter in a big pan on medium-high heat and add the onions, mushrooms and salt. Cook for around 3 minutes until the onion softens and the juices from the mushrooms are released; this ought to take approximately 4 minutes. Then place aside.
4
Next line a large baking sheet (approximately 12 by 17 inches) with greaseproof paper. Place a large sheet of filo pastry on the tray. Lightly oil the sheet with a pastry brush. Repeat this process and layer the rest of the filo pastry sheets on top.
5
Spread the cheese mixture evenly over the filo pastry and spoon the mushroom mixture on top. Carefully roll around 3/4 inch of each side of the tart towards the centre to create the outer rim of the tart.
6
Bake the tart until the crust is brown and crispy, 25 to 30 minutes. Allow the tart to cool down on the tray on a wire rack for several minutes.
7
To serve, lift up the parchment paper and slide the tart onto a sizeable platter. Ideally serve this tart warm as filo pastry can lose its texture when cold.
428
kcal
Calories
42
g
Fat
3
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 250 grams Cream Cheese, 100 grams Soft Goats Cheese, 2 teaspoons Rosemary, 250 grams Filo Pastry, and more.
Yes, Mushroom & Goat’S Cheese Tart - Diabetes.Co.Uk falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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