Mushroom & olive tatins

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Sara Buenfeld

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Recipe by Sara Buenfeld

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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. 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. 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. 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.

Per serving

822 kcalories, protein 14g, carbohydrate 44g, fat 67 g, saturated fat 15g, fibre 4g, salt 1.95 g

http://www.bbcgoodfood.com/recipes/4381/

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Ingredients

• 2 x 250g packs Portabellini mushroom , stalks removed
• 2 tbsp olive oil
• 1 tbsp thyme
• 1 sheet puff pastry , from a 425g pack
• 2 tbsp pine nuts
• 6 kalamata or green olives , chopped
• 2 heaped tbsp vegetarian tapenade

TO SERVE

• 2 tsp extra-virgin olive oil
• 1 tsp balsamic vinegar
• few toasted pine nut and chopped olives
• handful rocket leaves

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Difficulty and servings

Serves 2

Preperation and cooking times

Prep 20 mins

Cook 20 mins

Vegetarian

Ingredients

• 2 x 250g packs Portabellini mushroom , stalks removed
• 2 tbsp olive oil
• 1 tbsp thyme
• 1 sheet puff pastry , from a 425g pack
• 2 tbsp pine nuts
• 6 kalamata or green olives , chopped
• 2 heaped tbsp vegetarian tapenade

TO SERVE

• 2 tsp extra-virgin olive oil
• 1 tsp balsamic vinegar
• few toasted pine nut and chopped olives
• handful rocket leaves

Per serving

822 kcalories, protein 14g, carbohydrate 44g, fat 67 g, saturated fat 15g, fibre 4g, salt 1.95 g

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