GARLIC MUSHROOM & SPINACH PUFF PASTRY TART

INGREDIENTS:

1 tbsp olive oil

200g ready rolled puff pastry

500g chestnut mushrooms, cleaned or peeled and cut in half

2-3 cloves garlic

a few sprigs of fresh thyme

2-3 generous tbsp creme fraiche (vegan or regular)

100g/1/2 cup fresh spinach (a couple of handfuls)

a few slithers of vegan or veggie parmesan

salt and pepper

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.

Roll out the pastry, leaving on the baking paper and place on a baking tray.

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!