Wild mushroom tart recipe

  • Serves 4
  • 30 mins
  • 275 calories / serving
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Roll out the puff pastry into a rough circle about 25cm in diameter and prick the surface with a fork. Preheat the oven to gas 5, 170℃, fan 190℃.

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 flatleaf parsley.

Spoon the mushrooms onto the puff pastry and sprinkle over the Parmesan. Cut into slices like a pizza and serve immediately.

  • Ingredients

  • 200g puff pastry
  • 300g mixed mushrooms
  • 2tbsp olive oil
  • 2 garlic cloves, crushed
  • 1tbsp chopped flatleaf parsley
  • 2tbsp freshly grated Parmesan cheese
  • salt
  • freshly ground black pepper
  • Energy 1145kj 275kcal 14%
  • Fat 20g 28%
  • Saturates 8g 40%
  • Sugars 1g 1%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 19.2g Protein 6.8g Fibre 1.8g

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