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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.

Recipe from Good Food magazine, May 2007

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