Mushroom Tart

I mostly post about my favourite meal of the week: Saturday morning breakfast. Last Saturday though, I had to make it something quick and easy as we had to leave home before 9am to run some errands. So there was no rolling around and stretching till 10 and having breakfast at 11!

Looking in the fridge I spotted a packet of mushrooms. So I decided to continue my theme of smothering my healthy fruit and veg with carbs/fat/sugar; this time in the form of ready-made frozen puff pastry.

MUSHROOM TART

Take out 2 sheets of ready-made frozen puff pastry. Stack onto a lined baking tray.

Preheat oven to 180 celcius (fan-forced)

When the pastry seems somewhat softer, press the edges together to seal.

Score a 2cm border around the edge then prick the centre with a fork.

Brush with beaten egg, bake for 10 minutes.

In a saucepan heat up a knob of butter with a drizzle of olive oil.

Fry up 1 clove chopped garlic and 1-2 eschallots until fragrant.

Throw in the packet of sliced mushrooms.

(What I wish I did at this point was splash in a bit of soy sauce or balsamic vinegar to flavour the 'shrooms.)

Spoon the cooked mushrooms (avoiding the liquid) onto the precooked pastry.

Using hands, crumble feta cheese over top.

Put back in the oven for another 15 minutes.

Garnish with baby spinach.