- 2 x 250g packs Portabellini mushroom, stalks removed
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1 sheet puff pastry, from a 425g pack
- 2 tbsp pine nut
- 6 kalamata or green olives, chopped
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 2 heaped tbsp vegetarian tapenade
- 2 tsp extra-virgin olive oil
- 1 tsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- few toasted pine nut and chopped olives
- handful rocket leaves
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
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.