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Ingredients

To serve

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

Method

  • 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.

  • 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.

  • 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.

  • 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.

Goes well with

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