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.
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.
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.
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.