This tasty vegetarian tart is easy to prepare and makes a perfect meat-free dinner party dish or alternative to the Sunday Roast. Delicious served with some seasonal greens, roasted veg, or a crunchy green salad this dish can also be made the night before
- 375g all-butter puff pastry
- 25g butter
- 500g mushrooms, sliced
- 30g Parmesan, grated
- A handful of parsley leaves, chopped
- 1 garlic clove, crushed
- 1 egg, beaten
Roll out the pastry onto a floured work surface and place into a circular pie dish (with the pastry hanging over the sides). Chill in the fridge.
Preheat the oven to 200°C/Fan 180°C/Gas mark 6. Melt the butter in a large frying pan over a medium heat, and fry the mushrooms for 10 minutes. Take off the heat and mix in the Parmesan cheese, chopped parsley, and crushed garlic. Season.
Take the pastry out of the fridge, trim off the edges, and spoon in the mushrooms mixture.
Brush the edges of the pie with the beaten egg and bake in the oven for 20 minutes, until golden brown.
Top tip for making Mushroom and Parmesan tart
If you’re planning a dinner party, these veggie tarts also make a great starter. Make individual tarts by stamping out four 15cm circles from the pastry