Mushroom & rosemary tart
This scrumptious tart is based on a tarte flambé which has a crisp, bread base rather than pastry
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 40 mins
- Make up the bread mix following pack instructions. Roll out into a large thin rectangle and put on an oiled baking tray. Leave to prove a little while you make the topping.
- Heat 1 tbsp oil in a pan. Add the mushrooms and cook for a few minutes until just softened. Add the garlic and cook for another 2 minutes and season. Stir through the rosemary then take off the heat.
- Spread the crème fraîche over the tart base. Top with the mushrooms and red onion. Bake for 20 minutes, or until crisp and golden.
Per serving
456 kcalories, protein 36.2g, carbohydrate 41.2g, fat 17.4 g, saturated fat 4.2g, fibre 3.8g, salt 5.43 g
Recipe from olive magazine, October 2011.
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http://www.bbcgoodfood.com/recipes/1716637/
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Ingredients
- 250g ciabatta bread mix
- olive oil
- 250g portobello or chestnut mushrooms , sliced
- 1 clove garlic , crushed
- rosemary , chopped to make 1 tbsp
- 4 tbsp half-fat crème fraîche
- ½ small red onion , thinly sliced
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 40 mins
Ingredients
- 250g ciabatta bread mix
- olive oil
- 250g portobello or chestnut mushrooms , sliced
- 1 clove garlic , crushed
- rosemary , chopped to make 1 tbsp
- 4 tbsp half-fat crème fraîche
- ½ small red onion , thinly sliced
Per serving
456 kcalories, protein 36.2g, carbohydrate 41.2g, fat 17.4 g, saturated fat 4.2g, fibre 3.8g, salt 5.43 g
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