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Upside-down mushroom tart

(4 to 6 portions, 30 minutes)

  • 30 ml butter
  • 2 cloves of garlic, chopped
  • 1 onion, roughly chopped
  • 400 g mixed mushrooms
  • 30 ml thyme, chopped
  • salt and freshly ground black pepper
  • 1 x 500 g roll of flaky pastry
  • 30 g parmesan shavings

Heat oven to 180 ˚C. Heat butter in a medium-sized and add garlic and onion. Stirfry for about 5 minutes or until it starts to colour. Add mushrooms and thyme. Fry for another 5 to 8 minutes, or until mushrooms are cooked. Season well with salt and black pepper. Place mushrooms in an ovenproof dish of 30 x 20 cm that has been sprayed with non-stick spray. Roll open flaky pastry and press it down firmly on the mushrooms. Bake for 20 minutes or until golden brown and cooked. Turn out on onto a serving plate. Serve warm with salad and parmesan shavings.

TIP: You can fry chicken strips and add it if you want to make the dish more filling.