Mixed mushroom tart Recipe (Vegetarian)

Photography by Mark O'Meara

Delicious, healthy and versatile, mushrooms are the star ingredient in this simple savoury tart.

Serves: 4

Time to prep: 15 minutes

Time to cook: 25 minutes

Ingredients

• 2 sheets frozen butter puff pastry, partially thawed
• 1 egg, lightly beaten
• 1 tablespoon olive oil
• 20g butter
• 4 eschalots, finely sliced
• 1 garlic clove, thinly sliced
• 200g button mushrooms, quartered
• 200g cup mushrooms, sliced
• 1 tablespoon fresh thyme leaves
• 50g feta cheese, crumbled
• Fresh thyme leaves and salad leaves, to serve

Method

• Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Layer pastry sheets on prepared tray. Press to seal. Using a sharp knife, score 1.5cm border around pastry (don't cut all the way through). Prick centre with a fork. Brush with egg. Bake for 10 minutes or until light golden and puffed.
• Meanwhile, heat oil and butter in a saucepan over medium-high heat. Add eschalots and garlic. Cook, stirring, for 2 minutes or until fragrant. Add mushroom and thyme. Season with salt and pepper. Cook, stirring, for 6 to 8 minutes or until mushroom is just tender and liquid has almost evaporated. Remove from heat.
• Using a slotted spoon, transfer mushroom mixture to centre of pastry. Top with feta. Bake for 15 minutes or until golden and puffed. Stand for 2 minutes. Sprinkle with thyme. Serve with salad.

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