© BBC Good Food
2 x 250g packs Portabellini mushrooms, stalks removed
2 tbsp olive oil
1 tbsp thyme leaves
1 sheet puff pastry from a 425g pack
2 tbsp pine nuts
6 kalamata or green olives, chopped
2 heaped tbsp vegetarian tapenade
2 tsp extra virgin olive oil
1 tsp balsamic vinegar
few toasted pine nuts and chopped olives
handful rocket leaves
1. Heat oven to 240C/fan 220C/gas 9. Spread the mushrooms, stalk side up, on two baking trays. Drizzle with oil, sprinkle with thyme, then season well. Roast for 12 minutes until juicy.
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.
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.
4. Bake for 15 minutes, then tip onto plates. To serve, combine the oil, vinegar, pine nuts, olives and rocket and pile on top of the tarts.
822 calories, protein 14g, carbohydrate 44g, fat 67g, saturated fat 15g, fibre 4g, sugar 5g, salt 1.95g.