Garlic mushroom and mascarpone tart

Another recipe from the Good Food stable and an excellent option of you have a vegetarian in the house.

Ingredients

• 1 sheet ready-rolled puff pastry
• 2 tbsp olive oil
• 525g family pack mushrooms, thinly sliced
• 2 garlic cloves crushed
• 250g tub of mascarpone
• Juice of ½ a lemon
• ¼ small pack parsley, leaves only, roughly chopped
• 50g rocket

Method

1. Heat the oven to 220C. Unroll the pastry and, keeping it on its baking parchment, lay it on a baking sheet.
2. Score a border around the pastry about 1.5cm in from the edge and bake it for 10-15 mins until puffy and lightly golden.
3. While the pastry bakes, heat the oil in a large frying pan and cook the mushrooms for 2-3 mins stirring occasionally. Add the garlic, season well and continue to cook until the mushrooms are wilted and there is no liquid left in the pan.
4. Mix the mascarpone with the parsley and lemon juice and season with salt and pepper.
5. Remove the pastry from the oven and carefully push down the risen centre. Spread over the mascarpone mixture, then spoon on the mushrooms. Bake for 2-3mins to melt the cheese then remove from the oven, scatter over the rocket and serve with a green salad.