Leek and mushroom tart

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

Directions

1. 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.
2. 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.
3. Bake for 20 minutes or until the pastry is puffed and golden.