Cheese and Mushroom Tart with Rocket Pesto


Hello there #LoyalRoyals,

We hope this week is treating you well and you are able to find some time to truly relax and unwind in the kitchen after a busy day.

Maybe this tart will inspire a bit of ‘me’ time; there’s something therapeutic about rolling out the puff pastry, whisking the eggs, dolloping a few tablespoons of our favourite Rocket Pesto and watching as just a few ingredients transform into a wonderful family meal.

From our Palace to yours, we hope this recipe will be devoured with gusto.

Until next time, stay warm and dry,

HRH Kathleen

You will need

1 roll puff pastry, defrosted
1 egg, beaten for brushing
2 eggs
100g strong cheddar cheese, grated
3 Tbsp Pesto Princess Rocket Pesto*
4 Tbsp sour cream/cream cheese
± 250-300g exotic or interesting mushrooms – you can also use baby marrows, pattypans, tomatoes or any veg that will cook quickly.
2 sprigs fresh thyme
1 red onion, finely diced
1 Tbsp butter
Fresh rocket to serve

*For the little pesto you have left over, save it for your next quick weeknight dinner: swill it with olive oil and drizzle over steaming pasta. Or use it as a base for a delicious salad dressing.

How to

1. Preheat your oven to 200°C.

2. Start by rolling out the puff pastry on a floured surface – you just need the pastry to be a little flatter so don’t roll it too thin.

3. You can choose to either cut the pastry in half to make two rectangular tarts or keep it as one large one. Place the puff pastry on a baking tray lined with baking paper. Using your fingers, crimp the edges of the pastry to form a crust. Brush with beaten egg and bake blind (without the filling) for 10 minutes.

4. Now for the filling: combine the eggs, grated cheese, Pesto Princess Rocket Pesto and sour cream or cream cheese, mix well and season with salt and pepper, set aside.

5. While your tart crust is baking, cut the mushrooms or other vegetables into small pieces and chop the onion finely. Fry in a little butter in a hot pan until soft and golden. Season with fresh thyme, black pepper and salt and set aside.

6. If your tart case has risen in the middle, push it down a bit to make room for the filling. Pour the egg/cheese mixture into the case and spread the mushroom mixture on top. Bake your tart again for about 8-10 minutes or until the filling has set and the tart is golden and crispy.

Serve with fresh rocket and wine!

Feeds 4

Recipe and food styling by Michelle Parkin.

Michael Olivier’s Choice

Durbanville Hills Pinotage 2013

The classic South African grape created in the late 1920s by Abraham Perold. Now made in many different styles.

It looks like: Packed in a Bordeaux shaped bottle, with the diamond shaped label and gold foiling. In the glass, it is blood-plum-red at the opaque core.

It smells like: Waves of fruit, cherries, berries, plums, roasted coffee beans and oak spice.

It tastes like: Again the cherries and berries, nice full flavours from entry through mid palate and the long aftertaste. Tannins and acidity are well integrated.



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