Mushroom Dream

Preheat oven to 200°C / 180°C for fan assisted/ Gas Mark 6.

Unroll the pastry sheet and line a shallow flan tin, approximately 20cm in diameter. Trim off the excess pastry.

Heat half the olive oil in a large sauté pan, add the mushrooms and a generous sprinkling of salt and cook over a high heat for 3-4 minutes, until they are a rich golden colour. Add the wine and boil to reduce for 1 minute. Transfer the mushrooms to a bowl and set aside.

Add the remaining oil to the pan with the onions and cook over a medium/high heat for 4-5 minutes, until starting to colour. Add the garlic and continue to cook for 1 minute, being careful that it doesn’t brown as it will taste bitter.

Combine the soft cheese, eggs and mustard in a bowl and pour into the tart case. Scatter the mushrooms, onions and cherry tomatoes on top.

Bake in the oven on a preheated heavy baking sheet for 30-35 minutes, or until the pastry is crisp and golden and the filling is just set. Serve warm.