Mushroom Tart
Serves: 4-6
Time: 40 minutes
This puff pastry tart is so delicious, and really simple to make. A perfect showstopper meal – without all the fuss! If you love mushrooms, you’ll really enjoy this! Packed with flavour, and the pastry really compliments the mushrooms. I served it with some pesto drizzled over the top and I’d really recommend this as it takes it to another level.
Ingredients:
2 sheets frozen puff pastry
500g of your mushrooms of choice – I mixed about 100g shredded oyster mushrooms with 400g chopped closed cup mushrooms
1.5 tablespoons olive oil
1/3 of a vegetable stock cube
1 medium red onion
2 tablespoons of water
2 tablespoons tamari
Sprinkle pepper
Handful of fresh rocket
Pesto
Cooking Steps:
Pre-heat your oven to 200C.
Thaw your puff pastry according to packet instructions and place it on a lined baking tray. Assemble the two sheets so that they overlap in the middle, and press down with a fork to hold it together firmly.
Add your olive oil and chopped onion to pan on a medium-high heat, and cook until soft.
Next add in the chopped mushrooms and a seasoning of pepper and cook for a few minutes before adding in the tamari. Stir it all together and continue to cook. Add in the crumbled 1/3 stock cube and water and leave it to cook uncovered for about 10 minutes, stirring every few minutes to ensure even cooking of the mushrooms.
Once cooked, pour the mushrooms into the puff pastry. Spread it out so it is evenly distributed and fold over the sides of the pastry on each side so there is a few centimetres of pastry as an edge.
Cook in the oven for 25-30 minutes, until golden brown. Serve with pesto drizzled over it and some fresh rocket. Slice up and enjoy!