This recipe is super-easy to make as it uses shop-bought puff pastry. The sweet onions give it a lovely flavour and the drizzle of crème fraîche, egg and parmesan on top holds everything together, while also adding richness to the tart. Serve as a canapé cut into small pieces, or with a salad for lunch.
Serves 4
◆ 1 x 320g sheet ready-rolled all-butter puff pastry
◆ 1 egg, plus an extra egg beaten with 1 tbsp milk for egg wash
◆ 4 tbsp extra-virgin olive oil
◆ 1 tsp thyme leaves
◆ 600g chestnut mushrooms, sliced
◆ 4 red onions, finely sliced
◆ 400g spinach leaves, blanched in boiling water and squeezed so there is no excess water
◆ 100ml crème fraîche
◆ 75g parmesan, grated
◆ Sea salt and freshly ground black pepper
1. Preheat the oven to 180C/160C fan/350F/gas 4.
2. Place the puff pastry sheet on a roasting tray with a little flour underneath to prevent it from sticking. Using a pastry brush, paint the egg wash on the top side of the puff pastry so the entire surface is coated. Place in the oven for 20 minutes, until risen and a nice golden brown colour. Take the tray out of the oven and place on a wire rack to cool.
3. Add two tablespoons of olive oil to a hot, large non-stick frying pan, then add the thyme, mushrooms and some salt and black pepper. Cook over a medium heat for 20 minutes, until the mushrooms are dark and sticky and the flavour is concentrated. Keep the mushrooms to one side.
4. Add the remaining tablespoons of olive oil to a hot saucepan, then add the red onions with some salt and black pepper. Cook over a medium heat for 20 minutes, stirring occasionally, until soft and slightly caramelised.
5. Spread the cooked onions over the cooled pastry sheet, then scatter the mushrooms over the onions in an even layer. Chop the cooked and squeezed spinach and scatter on top of the mushrooms and onions.
6. In a small bowl, beat the egg with a fork and stir in the crème fraîche, parmesan and some salt and black pepper. Beat thoroughly so all the ingredients are combined, then drizzle the mixture over the spinach, mushrooms and onions.
7. Bake in the oven for 20 minutes until the top is lightly golden all over, then place on a wire rack and leave for 10 minutes before serving. You can serve this dish as a canapé by cutting the tart into small squares, or as a tasty lunch with a green salad on the side.
