Garlic Mushroom & Spinach Puff Pastry Tart

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 tbsp butter

200g ready rolled puff pastry

500g mushrooms

3 cloves garlic

3 tbsp creme fraiche

100g spinach

Directions

Remove the pastry from the fridge and pop on a plate to come to room temperature.

Preheat your oven to 200c/180c fan/400f/gas mark 4.

Saute the halved mushrooms in a large pan with butter, garlic and thyme until they are soft and the liquid has been absorbed.

Season the mushrooms with salt and pepper while they are cooking.

Rinse and dry the spinach, then add to the pan and cook until it has wilted. Set aside and prepare the pastry.

Roll out the pastry, leaving on the baking paper and place on a baking tray.

Score out a border around the tart base.

Spread an even layer of creme fraiche across the base, inside the border and season with black pepper.

Top with the mushrooms and spinach, avoiding the border.

Rub a little olive oil or melted butter around the border, then bake in the oven for 20-25 minutes until golden.

Nutrition

• Calories: Calories 154.90
• Total Fat: Fat (grams) 10.63
• Saturated Fat: Sat. Fat (grams) 3.54
• Cholesterol: Cholesterol (grams) 12.5
• Sodium: Sodium (milligrams) 153.
• Total Carbohydrate: Carbs (grams) 12.56
• Dietary Fiber: Fiber (grams) 2.16
• Total Sugars: Sugar (grams) 3.39
• Protein: Protein (grams) 5.19