Mushroom & olive tatins

• packs Portabellini mushroom2 x 250g g

  stalks removed

• olive oil↗2 tbsp tbsp
• thyme↗1 tbsp tbsp
• sheet puff pastry↗1

  from a 425g pack

• pine nut↗2 tbsp tbsp
• kalamata or green olives↗6

  chopped

• heaped tbsp vegetarian tapenade2 tbsp

  2

• extra-virgin olive oil↗2 tsp tsp
• balsamic vinegar↗1 tsp tsp
• toasted pine nutfew

  few and chopped olives

• rocket↗handful

  handful leaves

Step-by-step instructions

1. 1

   Heat oven to 240C/fan 220C/gas 9. Spread the mushrooms, stalk side up, on 2 baking trays. Drizzle with oil, sprinkle with thyme, then season well. Roast for 12 mins until juicy.

2. 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. 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. 4

   Bake for 15 mins, then tip onto plates. To serve, combine the oil, vinegar, pine nuts, olives and rocket and pile on top of the tarts.