A simple puff pastry tart topped with thyme scented garlic mushrooms and spinach. Suitable for vegetarians and vegans. Inspired by tinnedtomatoes.com.
Ingredients
Nutrition Facts4 servings
Serving size
- Amount per serving
- Calories142
- % Daily Value *
- Total Fat 6g8%
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 263mg12%
- Total Carbohydrate 17g7%
- Dietary Fiber 7g25%
- Total Sugars 4g
- Protein 12g
- Vitamin C 143mg159%
- Potassium 1847mg40%
- Thiamin 91mg7584%
- Vitamin B6 53mg3118%
- Folate 129mcg33%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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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.
