Delicious, healthy and versatile, mushrooms are the star ingredient in this simple savoury tart.
Ingredients
- 2 sheets frozen butter puff pastry, partially thawed
- 1 egg, lightly beaten
- 1 tablespoon olive oil
- 20g butter
- 4 eschalots, finely sliced
- 1 garlic clove, thinly sliced
- 200g button mushrooms, quartered
- 200g cup mushrooms, sliced
- 1 tablespoon fresh thyme leaves
- 50g feta, crumbled
- Fresh thyme leaves, to serve
- Salad leaves, to serve
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Layer pastry sheets on prepared tray. Press to seal. Using a sharp knife, score 1.5cm border around pastry (don’t cut all the way through). Prick centre with a fork. Brush with egg. Bake for 10 minutes or until light golden and puffed.
- Step 2Meanwhile, heat oil and butter in a saucepan over medium-high heat. Add eschalots and garlic. Cook, stirring, for 2 minutes or until fragrant. Add mushroom and thyme. Season with salt and pepper. Cook, stirring, for 6 to 8 minutes or until mushroom is just tender and liquid has almost evaporated. Remove from heat.
- Step 3Using a slotted spoon, transfer mushroom mixture to centre of pastry. Top with feta. Bake for 15 minutes or until golden and puffed. Stand for 2 minutes. Sprinkle with thyme. Serve with salad.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1819 kj
Energy
29g
Fat Total
16g
Saturated Fat
5g
Fibre
12g
Protein
103mg
Cholesterol
336.05mg
Sodium
1g
Carbs (sugar)
29g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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