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Mushroom & olive tatins

Ingredients

  1. Step 1 2 x 250g packs Portabellini mushroom , stalks removed
  2. Step 2 2 tbsp olive oil
  3. Step 3 1 tbsp thyme
  4. Step 4 1 sheet puff pastry , from a 425g pack
  5. Step 5 2 tbsp pine nut
  6. Step 6 6 kalamata or green olives , chopped
  7. Step 7 2 heaped tbsp vegetarian tapenade
  8. Step 8 2 tsp extra-virgin olive oil
  9. Step 9 1 tsp balsamic vinegar
  10. Step 10 few toasted pine nut and chopped olives
  11. Step 11 handful rocket leaves
Mushroom & olive tatins
Calories: 822 Carbohydrate: 44 g Protein: 14 g Fat: 67 g
Cook time: 40 minutes Prep time: 20 minutes Total time: 60 minutes Servings: 2

TAGS

Dinner Lunch Main course Snack Starter Supper french Josh Eagleton 2 serving 30-60 minute Balsamic vinegar Extra-virgin olive oil Kalamata olive Main Make Ahead Mushroom Mushroom olive olive Over 800 kcal Pine nut Pine nut Portabellini Puff pastry Rocket Sara Buenfeld Tapenade Thyme

Directions

  1. Step 1 Heat oven to 240C/fan 220C/gas 9. Spread the mushrooms, stalk side up, on 2 baking trays. Drizzle with oil, sprinkle with thyme, then season well. Roast for 12 mins until juicy.
  2. Step 2 Take two 15cm sandwich cake tins. Unravel the pastry, then using the tin as a guide, cut two circles. It's best to put the tins on the pastry before cutting to get the best possible fit - you may need to patch one of the rounds slightly with some pastry trimmings.
  3. Step 3 Arrange the mushrooms, overlapping (one up, one down) in the tins and scatter with pine nuts and olives. Spread tapenade over one side of the pastry, then place, tapenade side-down, on top of the mushrooms.
  4. Step 4 Bake for 15 mins, then tip onto plates. To serve, combine the oil, vinegar, pine nuts, olives and rocket and pile on top of the tarts.