This recipe was developed by Helen Mouneimne (@thegreekvegetarian) using our button mushrooms.

INGREDIENTS:

4 Puff pastry sheets, thawed
1 onion, finely diced
2 cloves garlic, minced
500 grams button mushrooms, thickly sliced
250g cream cheese
1/3 cup white wine
1 tsp thyme
1 cup finely chopped parsley
1 cup finely grated pecorino or parmesan cheese
1 egg
1/4 cup milk
50g butter
Olive oil
Sesame seeds
Salt & pepper


METHOD:


1. Preheat your oven to 180 degrees fan.

2. Using a sharp paring knife, cut your pastry into quarters. Score the pastry with a 1cm border around the edges. Using a fork, lightly prick the squares a few times each and put into the oven to cook for 6-8 minutes.

3. To make the filling: in a large skillet pan drizzle in some olive oil and cook the onion and garlic until softened and fragrant. Add in half of the butter and half of the chopped mushrooms and cook until the mushrooms have released most of their liquid. Remove from the skillet and repeat with remaining mushrooms. Add the cream cheese into the pan along with all of the mushrooms and the wine. Mix well to combine and add in half of the parsley and half of the cheese. Taste and season with salt & pepper. Loosen the mixture by adding in 1/2 cup of water and allow to heat through and thicken.

4. Prepare your egg wash by whisking the egg and milk in a small bowl until well combined.

5. Spoon the mushroom mixture into the tart squares. Brush the egg wash onto the exposed pastry with a pastry and sprinkle with sesame seeds. Bake for 10-15 minutes or until the puff pastry is golden brown and the tart filling is also browning. Once removed from the oven, sprinkle with remaining parsley and cheese. Enjoy!