Roasted mushroom and goat’s cheese tart

Grease a 20cm square or round, fluted, loose-based tart pan with cooking oil spray.

In a food processor, pulse flour, butter and salt until fine crumbs form. Add water, pulse until crumbly and mixture holds together when pinched, scraping bowl as needed. Transfer dough to prepared tart pan. Press evenly over base and up the sides. Cover and freeze for 15-20 minutes or until firm.

Put chilled tart shell on an oven tray. Line shell with baking paper, then fill with pie weights or uncooked rice. Blind bake for 25 minutes. Remove weights and paper. Bake for a further 5 minutes or until pastry is dry.

Meanwhile, preheat oven to 200°C fan-forced (220°C conventional). Line a shallow roasting pan with foil. Put mushrooms in prepared pan, drizzle with oil and season. Dot with butter. Roast for 25-30 minutes or until crisp and tops are brown. Set aside to cool slightly.

In a bowl, stir goat’s cheese, crème fraiche, egg and thyme until almost smooth. Season. Spread cheese mixture evenly over tart base. Arrange roasted mushrooms on top. Bake for 10-15 minutes or until filling edges are puffed and centre is set. Cool in pan on a wire rack for 30 minutes. Remove pan sides, transfer tart to a serving plate. Sprinkle with parsley and zest. Serve.