I have a carpet of thyme growing in my garden, so I’m always looking for ways to use it up. Mushrooms, thyme and garlic are a match made in heaven and, when feta and puff pastry come along, it’s quite a party. These tarts are so simple to make you can have lunch on the table in 30 minutes flat.
Serves: 4
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp butter
- 500g cup mushrooms, sliced
- 1 clove garlic, sliced
- 3 sprigs thyme, leaves picked
- Salt & pepper
- 1 sheet all-butter frozen puff pastry (24cm × 24cm)
- 4 tbsp crumbled feta cheese
- 1 egg, lightly beaten
- Side salad, to serve
Method
- Preheat oven to 180°C.
- Melt butter in large frying pan over medium heat and add mushroom. Cook for 5 mins until wilted then add garlic and cook for 1 min more. Drain off any liquid. Stir through thyme leaves and season with salt and pepper.
- Slice sheet of pastry into 4 squares and place on lined baking sheet a few centimetres apart. Score 1cm border on each. Pile mushrooms into centre and sprinkle over feta. Brush edges with beaten egg and bake for 15 mins until puffed and golden. Serve hot with side salad.
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