Mushroom tart

Ingredients for 4 servings:

• 1 pack of puff pastry (frozen)
• 400 g mushrooms
• 2 shallots
• 3 tbsp cream
• 3 stalks parsley, flat
• butter
• olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

easy to do

Line a springform pan with baking paper and place puff pastry (I used frozen) inside. Prick all over with a fork and set aside. Preheat oven to 220 degrees Celsius (ROF). Finely chop half of the mushrooms and shallots. Sauté both in a pan with a little butter and olive oil. Add the cream and simmer for 10 minutes. Meanwhile, pluck the parsley from the stalks, wash, dry, and chop. Slice the remaining mushrooms. When the vegetables in the pan are done, stir in 3/4 of the chopped parsley, season with salt, and pepper. Lea said you should let it cool down now—I didn’t, because we would have starved by then. So I poured the mixture directly onto the puff pastry and decorated the mushroom slices nicely on top (actually, you’re supposed to use better mushrooms—like chanterelles or something similar—but I didn’t have any). Now drizzle 2 tablespoons of oil and a little salt over the tart and bake for 20 minutes. Sprinkle the remaining parsley over the top just before the end. Serve hot – it was a very nice, quick meal.