Parsley, radish & red onion salad
The perfect accompaniment to compliment your main dish
Mushroom & olive tatins
- Preparation and cooking time
- Prep:
- Cook:
- Ready in 40 mins
- Easy
- Serves 2
Skip to ingredients
- 2 x 250g packs Portabellini mushroomstalks removed
- 2 tbsp olive oil
- 1 tbsp thyme
- 1 sheet puff pastryfrom a 425g pack
- 2 tbsp pine nut
- 6 kalamata or green oliveschopped
- 2 heaped tbsp vegetarian tapenade
To serve
- 2 tsp extra-virgin olive oil
- 1 tsp balsamic vinegar
- few toasted pine nutand chopped olives
- handful rocketleaves
Nutrition: per serving
- kcal822
- fat67g
- saturates15g
- carbs44g
- sugars5g
- fibre4g
- protein14g
- salt1.95g
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.
