Mushroom & olive tatins

Mushroom & olive tatins

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Cooking time

Prep: 20 mins Cook: 20 mins Ready in 40 mins

Skill level

Easy

Servings

Serves 2

This is a versatile dish, starter, main, picnic or snack. It's smart enough for entertaining and easy enough for everyday

Nutrition and extra info

Additional info

  • Easily doubled
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
822
protein
14g
carbs
44g
fat
67g
saturates
15g
fibre
4g
sugar
5g
salt
1.95g

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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Method

  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.

Recipe from Good Food magazine, May 2007

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Comments

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lorrsmac's picture
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Lovely simple recipe that turns out to be something indulgent and impressive, so great for when you have guests. It's strong flavours for the portion size so I found I couldn't finish and it was quite filling if you were serving it as a starter.

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