Ingredients
- 350g portobello mushrooms
- 40g grated parmesan
- Salt and pepper
- Plain flour, for dusting work surface
- 1 pre-rolled pack of puff pastry
- 2 bunches of asparagus (approx. 16 spears)
- 1 egg, mixed, for egg wash
- 1 tbsp extra virgin olive oil
- Peel the portobello mushrooms and remove the stems. Chop into quarters, then place in a food processor and blitz to a crumb.
- Into a pan, add the blitzed mushrooms and cook over a medium-high heat, stirring occasionally, for 10-15 minutes, until all the liquid has evaporated. Allow to cool slightly before stirring through the parmesan and seasoning with salt and pepper. Then allow the mix to cool.
- Preheat the oven to 200C. Lightly dust a work surface with flour. Roll out the puff pastry and cut into a large rectangle, then place the pastry on a sheet of parchment paper and onto on an oven tray. Using a fork, prick the pastry repeatedly, leaving a gap of 1 inch of the pastry unpierced all around the edge. Spoon the cooled mushroom mix onto the pastry and spread evenly, just on the area pierced by the fork.
- Trim any woody ends off the asparagus and trim so all the asparagus spears are the same length. Then, line up the asparagus spears on the mushroom mix, alternating the asparagus tips to ends so they are lined up evenly in a single layer. Place the tart in the fridge for 10 minutes, then remove and brush the edges of the pastry evenly with the egg wash.
- Place the tray in the oven and bake the tart at 200C for 18 minutes. Then remove, season with some salt and pepper, and dress with a little olive oil before serving.
