Hugh Fearnley-Whittingstall’s mushrooms on puff pastry makes for the perfect veggie parcel
Watch the step-by-step video of Hugh making this mushroom tart
Serves 2
1. Heat the butter and oil in a medium-sized, ovenproof frying pan. Add the mushrooms and a pinch of salt and cook fairly briskly until they start to soften. Stir in the garlic and thyme and cook, stirring often, until the mushrooms are tender and all the liquid they release has evaporated. Season to taste, then remove the pan from the heat.
2. Roll out the pastry on a lightly floured surface to no more than 5mm thick. Using a plate or cake tin as a guide, cut out a circle of pastry roughly the same diameter as your frying pan. Place this over the top of the mushrooms in the pan and pat it down gently, tucking the edges under slightly.
3. Place in an oven preheated to 200°C/gas 6 and bake for about 20 minutes until the pastry is puffed up and golden. To serve, carefully invert the pan so that the tart comes out with the pastry on the bottom and the mushrooms on top. Serve hot or cold.
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