One of our all-time favourites is this mushroom and leek tart. It is super simple to whip up and it is great for lunch and dinner.
|1 Tbsp||Extra virgin olive oil|
|2||Leeks, washed and sliced thinly, white part only|
|250 g||Button mushrooms, sliced|
|2 sprigs||Thyme, leaves removed|
|1 handful||Pine nuts|
|450 g||Flaky pastry, pre-rolled (Main)|
|1||Beaten egg, for glazing pastry|
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- Preheat the oven to 200C. Heat a large fry pan over a medium heat. Add the oil and butter. Add the garlic and leeks, season and cook for 5-8 minutes or until the leeks start to become soft. Add the mushrooms and thyme and cook for 5-8 minutes. Set aside to cool for 5 minutes.
- Line an oven tray with baking paper and place the puff pastry sheet on top. Place the leek and mushrooms in the middle, leaving a 3cm border. Crumble over the feta and pinenuts. Season. Fold the pastry edges towards the filling. Brush the pastry with the beaten egg.
- Bake for 20 minutes or until the pastry is puffed and golden.