Preheat the oven to 200°C.

Roll out the puff pastry and cut into 4 x 12cm circles using a side plate or saucer as a guide. Score the edge of the pastry to create a 1cm rim and using a fork, prick the centre all over to prevent it from rising. Bake the pastry on a floured baking sheet for 10-12 minutes, until puffed and golden. Remove from oven and set aside.

Remove the stalk of the mushrooms and slice the caps. Heat the butter and olive oil and sauté the mushrooms until soft and golden. To get a nice brown crust, don’t toss the mushroom around the pan. Instead, leave them to brown on each side before individually flipping them over.

Remove from the pan and arrange the mushrooms on the pastry disks in a circular design, overlapping them onto one another. Place a slice of goat’s cheese onto each tart, season with salt and pepper, sprinkle with thyme and grill for 3 -4 minutes or until the cheese is soft and slightly browned.

Sprinkle with pine nuts and serve while hot.