Oyster Mushroom and Shallot Tart with Sunblush Tomato Purée

Ingredients

For the tart

• 175g puff pastry
• 3 shallots
• 1 clove garlic
• 25g butter or margarine
• 100g oyster mushrooms
• 50g button mushrooms
• 2 tbsp brandy
• 100g sunblush tomatoes
• Salt and pepper to taste
• 1 tbsp olive oil

To garnish

• Sprigs of basil

To serve

• Rocket and baby spinach or a mixed herb salad

Method

1. Preheat the oven to 200°C/gas mark 6.
2. Roll out the pastry and use to line two 10cm loose bottomed flan rings. Place on a baking sheet and bake blind for 10-15 minutes, until the pastry is golden.
3. Sauté the shallots and one clove of garlic in butter or vegan margarine, until golden, for about 10 minutes on a low heat. Add the mushrooms and continue cooking for another 5 minutes. Add the brandy and cook for a further 2 minutes. Slice four pieces of sun-blush tomato and stir into the mushrooms. Season to taste.
4. To make the purée: Sauté half the remaining tomatoes and the clove of garlic in olive oil until very soft, then add 2 tbsp of water and continue cooking gently for a further 5-10 minutes. Season to taste and then purée. Chop the rest of the tomatoes finely and stir into the puree.
5. Divide the shallot and mushroom filling between the two tart bases, place on a baking sheet and warm through in the oven for 5 minutes.
6. Place each one on a warm plate. Gently heat the purée through in a saucepan and drizzle some around the tarts. Garnish with sprigs of basil. Serve with salad leaves. Extra purée can be served in a jug on the side.