mushroom and tomato tart - easy entertaining

this tart is an easy meal to provide for a brunch or lunch. It can basically be made ahead and just warmed up 15 minutes before you want to serve it.



so how do you make it:

Base - use as many sheets of puff pastry as you want. I have used one and it will make 9 pieces when cut. defrost the pastry, crimp the edge to make a 1 cm edge, cook in a preheated oven at 200c for 12-15 minutes. the bottom and the top should seperate (puff). remove, allow to cool then cut inside the edge of the top layer so you can press it back down.

filling - cut some eschalot depending on how much you intend to make. for 1 sheet i cut 2 small eschalots, cut 500gm mushroom and two tbsp of parsley. heat some butter or oil in pan and saute together for about 5 minutes, season to taste. cool.

slow roasted tomatoes - cut tomatoes in half, place on a tray (on baking paper) in preheated oven at 100c. sprinkle with chopped parsley and cook for 1 1/2 to 2 hours. allow to cool.

to serve - top pastry with mushroom, then tomato and reheat on 200c for 10 mins. remove cut into portions and serve.

Options

i think you could easily add a "dab" of goats cheese to this tart on top of each tomato before reheating for another interesting flavour and change in visual appeal

then enjoy with a nice glass of wine