VEGAN MUSHROOM, THYME & PARMESAN UPSIDE-DOWN TARTS
Ingredients
1 sheet frozen puff pastry dough, thawed
1 tbsp Biona Balsamic Glaze
2 tbsp Biona Extra Virgin Olive Oil + more to brush
2 medium shallots, peeled + finely sliced
1/2 tsp salt
1/2 tsp pepper
250g wild mushrooms
1/4 tsp Biona Garlic Paste
150g Biona Grilled Artichoke Hearts
2 tbsp vegan butter or more olive oil
2 tsp fresh thyme, chopped
2/3 cup vegan parmesan, grated
Method
- Heat oil in a large skillet over medium heat. Add mushrooms, shallots and artichokes to a non-stick frying pan in a single layer and cook, undisturbed, until the underside is golden brown, about 3 mins. Season with salt and pepper and sauté until golden, about 4 mins more.
- Reduce heat to medium and add butter or more oil, thyme, and garlic. Cook for 2 - 3 more mins.
- Preheat oven to 180C / 160 fan. Line 2 large, rimmed baking sheets with parchment paper.
- Roll out the puff pastry sheet and cut it into 8 equal sized rectangles.
- Map out where you will put each piece of pastry dough on the baking sheets and set aside.
- Drizzle a little olive oil and balsamic glaze under where you will place each piece of dough. Then sprinkle some salt, pepper and fresh thyme leaves.
- Arrange a few spoonful’s of mushrooms and shallot mix on top and then some vegan parmesan.
- Add a piece of pastry dough on top of each and use a fork to crimp the edges all around each piece of pastry dough and brush with olive oil.
- Bake for 20 minutes or until golden brown. Leave to cool for 5 mins before removing from the parchment paper with a spatula and flipping!
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