Wild mushroom tart
Chef:
Angela Hartnett
Cook:
15 mins
Use any sort of mushrooms for this tart, which makes a delicious starter.
200g puff pastry
300g mixed wild mushrooms
2 tbsp olive oil
2 garlic cloves, crushed
1 tbsp chopped flatleaf parsley
2 tbsp freshly grated Parmesan cheese
Salt and freshly ground black pepper
Preheat the oven to 190°C/Fan 170°C/Gas mark 5.
Roll out the puff pastry into a rough circle about 25cm in diameter and prick the surface with a fork.
Put the pastry on a baking sheet and bake in the preheated oven for about 15 minutes until golden brown. Remove and leave to cool.
Clean and trim the mushrooms. Brush off any dirt and wipe them clean, or if they are very dirty, wash them in cold water, drain and dry. Cut the mushrooms into thick strips.
Heat the olive oil in a pan and sauté the mushrooms with the crushed garlic. Season and add the flatleaf parsley.
Spoon the mushrooms onto the puff pastry and sprinkle over the Parmesan. Cut into slices like a pizza, season with the salt and pepper and serve immediately
Serves
4
Cooking Time
15 minutes
Main ingredients
Vegetables
Recipe Type
Starters, Entertaining, Vegetarian
Special Info
Nut free, Vegetarian
