Name: Mushroom & olive tatins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: French
Ingredients: 2 x 250g packs Portabellini mushroom stalks removed; 2 tbsp olive oil; 1 tbsp thyme; 1 sheet puff pastry from a 425g pack; 2 tbsp pine nut; 6 kalamata or green olives chopped; 2 heaped tbsp vegetarian tapenade; 2 tsp extra-virgin olive oil; 1 tsp balsamic vinegar; few toasted pine nut and chopped olives; handful rocket leaves

2 x 250g packs Portabellini mushroom
stalks removed
2 tbsp olive oil
1 tbsp thyme
1 sheet puff pastry
from a 425g pack
2 tbsp pine nut
6 kalamata or green olives
chopped
2 heaped tbsp vegetarian tapenade

To serve

2 tsp extra-virgin olive oil
1 tsp balsamic vinegar
few toasted pine nut
and chopped olives
handful rocket
leaves

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.