MUSHROOM TART

Ingredients :

Puff Sheet or Wholemeal sheet (defrosted)

1 Tbsp Olive oil

1 Tbsp Butter

4 Shallots (peeled and sliced thinly)

3 1/2 cups mushrooms (350g) sliced

1/2 cup hard Italian cheese (50g) finely grated

1 clove garlic (minced)

3-4 sprigs Thyme

Salt and freshly cracked pepper

1 Tbsp fresh flat leaf parsley (chopped)

1 egg (beaten)

Method :

Step 1: Preheat oven to 180˚C

Step 2: Heat oil in frying pan and fry shallots until golden (8-10 min)

Step 3: Heat butter in large frying pan and brown the mushrooms, when brown add garlic and thyme and cook for 1 min.

Step 4: Place pastry on lined baking tray. Score the edges and brush the edges of the pastry with the egg. Spread the shallots over the pastry then top with cheese and then the mushrooms. (spread evenly but stay inside the scored edges)

Step 5: Bake the tart on the top shelf of the oven for 25-30 min. Remove from the oven when the pastry is golden brown. Sprinkle the fresh parsley over the top and serve warm.