Mushroom Tart

Ingredients

• 4 Sheets of Flaky Puff Pastry
• 1 Cup of Spreadable Cream Cheese
• 1/4 Cup of Tomato Relish / Chilli Jam
• 125g Shiitake Mushrooms
• 1 Red Onion, Thinly Sliced
• Basil Leaves
• 1 Cup of Grated Parmesan
• 1 Egg
• 4 TBSP Extra Virgin Olive Oil

Method

Pre-heat your oven to 200c on the fan bake setting and preheat 2 oven trays. Place 2 sheets of baking paper on the bench and put a sheet of pastry on each. Brush each sheet of pastry with the beaten egg, placing a new sheet on top of each to create 2 stacks. Score the top sheets with a sharp knife to form a 1cm border around the edge and brush it with the remaining beaten egg.

Spread the cream cheese and relish / jam evenly, making sure to leave the border clear or the pastry rim wont rise. Tear the mushrooms into small pieces and toss in a bowl with the oil, basil leaves and parmesan. Spread the topping evenly over the 2 pastry stacks, seasoning with salt and pepper. Slide the baking paper and pastries onto the pre-heated oven trays and bake until golden (15-20 minutes).

Allow the pastries to cool for a few minutes after being removed from the oven, then cut and serve.