Step 1

Place the thinly chopped Shallot and Crushed Garlic (in a large Pan with the Butter. Cook on medium heat for about 5 minutes or until the Shallots look translucent.

Step 2

While the shallots are cooking, Brush or Peel the Mushroom and thinly slice them. Thinly Chop the Parsley.

Step 3

Add the sliced Mushroom, chopped Parsley, Salt and Pepper to the pan and stir to combine. Leave to cook for another 5 to 10 minutes or until the Mushroom have reduced and most of the liquid has evaporated. Occasionally stir to make sure the mushrooms cook evenly. Remove from the heat and set aside.

Step 4

Preheat your oven on 180'C/350'F. Line a large baking tray with baking paper.

Step 5

Take the two squares of pre-rolled Puff Pastry (out of the freezer and leave them at room temperature for about 5 minutes or until they start to soften. Place them over the lined baking tray, slightly overlapping the two squares to create a rectangle. Gently press on the overlapping pastries to seal them together.

Step 6

With a small knife, trace a 3 cm / 1 inch edge all around the pastry (then use a fork to prick the central part of the pastry.

Step 7

Blind bake for 10 to 15 minutes or until the pastry starts to puff and look golden. Remove from the oven and gently press on the centre part of the tart to flatten it, leaving the edges puffed.

Step 8

Spread about 3/4 of the Goat's Cheese on the bottom of the Puff Pastry, leaving the edges clear (4).

Step 9

Evenly cover with the cooked Mushrooms

Step 10

Sprinkle the rest of the Goats Cheese crumbs over the mushrooms

Step 11

Optional: brush the edges of the pastry with an Egg Yolk for a golden finish.

Step 12

Bake again for about 15 minutes, or until the edges are puffed and golden.

Step 13

Optional: sprinkle with freshly chopped Parsley before serving.