Mushroom Tart

Although I cook most things from scratch, puff pastry is not one of them. If life is too short to stuff a mushroom, then it’s way to short to make puff pastry.

So I buy it. Most often because I’m really lazy, I buy it ready rolled. However, it is one of those really handy things to have in the freezer and I most often use it for leek and anchovy tart.

However, this weekend, I made a mushroom tart for Saturday dinnerIMG_3079


Into a pan with a tablespoon of oil, went a sliced red onion and two mashed up cloves of garlic. When they had softened, I added 400g of sliced brown mushrooms and cooked for about five minutes. Then I added a 400g tin of chopped tomatoes, about a tablespoon of tomato puree and four shakes of Hendersons Relish (you can use Worcestershire Sauce or Mushroom Ketchup if you don’t have/can’t get that) and let it simmer until most of the liquid had gone.

I put this mixture on the rolled out puff pastry, added a little cheese and baked in the oven for 20 to 25 minutes.

Dinner was served and I’d have taken more photos but we were too busy stuffing our faces!


About nicdempsey

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