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.
Ingredients
| 1 Tbsp | Extra virgin olive oil |
| 1 Tbsp | Butter |
| 2 cloves | Garlic |
| 2 | Leeks, washed and sliced thinly, white part only |
| 250 g | Button mushrooms, sliced |
| 2 sprigs | Thyme, leaves removed |
| ¼ cup | Feta |
| 1 handful | Pine nuts |
| 450 g | Flaky pastry, pre-rolled (Main) |
| 1 | Beaten egg, for glazing pastry |
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Directions
- 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.
