mushroom & pink pepper tart

Ingredients :

1 x Empire Pastry Butter Puff Sheet, defrosted

500g Mixed Mushrooms (including button or swiss brown)

1/2 Leek

1 Onion

3 Thyme Sprigs

2 Tbsp EVOO

1 Tbsp Butter

1 Tbsp Sherry Vinegar

Pink Peppercorns

Salt

method:

Step 1: Pre-heat oven to 200°C.

Step 2: Score a 1cm border in the pastry, without cutting all the way through.

Step 3: Slice 5-6 button mushrooms and set aside. Finely chop the remainder.

Step 4: Finely chop the onion and slice the leek, heat the olive oil in a fry pan and sauté on medium/low heat until soft. Add in the chopped mushrooms and thyme, season with salt.

Step 5: Add the butter and stir until mushrooms are softened, approx 10 minutes. Take off the heat and add the Sherry Vinegar.

Step 6: Let cool then blitz in a small food processor until smooth.

Step 7: Spread onto the puff pastry, keeping within the border.

Step 8: Place the reserved sliced button mushrooms over the mushroom paste, slightly overlapping. Sprinkle with the pink peppercorns.

Step 9: Bake in the pre-heated oven for 20 minutes, then reduce to 180°C for a further 15 minutes or until the pastry is cooked.

Drizzle with some extra EVOO and picked thyme leaves to serve.