Yesterday I made a summer vegetable pie and I didn't quite use all the puff pastry. I thought I'd used half in the pie but it appears that I'd used most of it as there was only a quarter of the pastry left. I still had some mushrooms and a jar of vegan pesto that needed using up so tonight dinner was an easy decision. Mushroom tart. This is a very simple recipe that relies on a good quality vegan pesto, in this instance I used zest.
80g Puff pastry
2 Tsp Zest pesto
200g chestnut mushrooms, quartered
1 onion, finely sliced
Salt & Pepper
I rolled the pastry out a little thinner to make the base for the tart and scored about a centimetre in from the edge all around. The inside rectangle I brushed on the vegan pesto and popped it in the oven to start cooking. After about 5 minutes remove from the oven and rest whilst you make the mushroom topping.
To make the mushroom topping saute the onion in a little olive oil over a low heat, you don't want to brown the onion, just soften it. When the onion is translucent add the mushrooms and continue to cook for another 5 minutes, stirring regularly.
Add the pesto and stir to combine, add the salt and pepper to taste and cook for another 2 minutes. Add the mushroom mixture to the middle rectangle of the pastry and put back in the oven to bake for about 10 minutes or until the pastry is golden.
As I slid mine of the baking sheet it broke in half! It was still delicious though.