Recipe: Mushroom & Truffle Brie Tart


  • 1 x 375g sheet frozen puff pastry, thawed
  • 250g Woombye Truffle brie
  • 100g mozzeralla
  • 200g field mushrooms
  • 1 bunch sage leaves
  • Sticky Balsamic Truffle Balsamic to serve


  1. Preheat oven to 200°C
  2. Place the pastry on a large oven tray lined with non-stick baking paper. Using a small sharp knife, gently score a 2cm border around the edge of the pastry and prick the centre with a fork.
  3. Top the pastry with the mozzarella, mushrooms & truffle brie
  4. Cook for 18–20 minutes or until the cheese is bubbling and the pastry is golden and cooked on the base.
  5. Drizzle with sticky balsamic truffle to serve and a little rocket. Serves 8