A simple puff pastry tart topped with thyme scented garlic mushrooms and spinach. Suitable for vegetarians and vegans. Inspired by tinnedtomatoes.com.
Ingredients
Nutrition FactsServings 4
- Amount Per Serving
- Calories 142
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 263mg11%
- Potassium 1847mg53%
- Total Carbohydrate 17g6%
- Dietary Fiber 7g29%
- Sugars 4g
- Protein 12g24%
- Vitamin C 143%
- Thiamin 91%
- Vitamin B6 53%
- Folate 129%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Instructions
Remove the pastry from the fridge and pop on a plate to come to room temperature.
Preheat your oven to 200c/180c fan/400f/gas mark 4.
Saute the mushrooms in a large pan with olive oil, garlic and fresh thyme (pull the leaves of the sprigs) until they are soft and the liquid has been absorbed.
Season the mushrooms with salt and pepper while they are cooking.
Rinse and dry the spinach, then add to the pan and cook until it has wilted. Set aside and prepare the pastry.
Score out a border around the tart base.
Spread an even layer of creme fraiche across the base, inside the border and season with black pepper.
Top with the mushrooms and spinach, avoiding the border.
Add a few slithers of vegan or vegetarian parmesan. Shave these of the block with a potato peeler.
Rub a little olive oil around the border, then bake in the oven for 20-25 minutes until golden.
Serve with new potatoes and vegetable or salad.
Enjoy!
Bought a 325g box of ready rolled pastry, but didn’t use all the pastry. You could use the whole pastry and spread the filling out more.
Ingredients
Directions
Remove the pastry from the fridge and pop on a plate to come to room temperature.
Preheat your oven to 200c/180c fan/400f/gas mark 4.
Saute the mushrooms in a large pan with olive oil, garlic and fresh thyme (pull the leaves of the sprigs) until they are soft and the liquid has been absorbed.
Season the mushrooms with salt and pepper while they are cooking.
Rinse and dry the spinach, then add to the pan and cook until it has wilted. Set aside and prepare the pastry.
Score out a border around the tart base.
Spread an even layer of creme fraiche across the base, inside the border and season with black pepper.
Top with the mushrooms and spinach, avoiding the border.
Add a few slithers of vegan or vegetarian parmesan. Shave these of the block with a potato peeler.
Rub a little olive oil around the border, then bake in the oven for 20-25 minutes until golden.
Serve with new potatoes and vegetable or salad.
Enjoy!
Bought a 325g box of ready rolled pastry, but didn't use all the pastry. You could use the whole pastry and spread the filling out more.
