Crispy Mushroom Tart

Preheat oven to 200°C/400°F.

Dice onion (1 brown) and cloves (4 garlic), and slice the swiss brown mushrooms (250 g) and white button mushrooms (150 g). Sauté onion (1 brown) in olive oil (2 tsp) in a skillet over medium heat. Once translucent, add cloves (4 garlic) and cook together.

Add the sliced [mushrooms] and sauté on high heat. Once starting to brown, add olive oil (1 tsp) and season with [salt] and [pepper]. Remove from heat and allow mixture to cool at room temperature.

Thaw puff pastry (1 sheet) and place on a baking tray with a baking sheet. Lightly score a 1 inch border around the [puff pastry], making sure not to cut all the way through. Using a fork, poke a few holes in the middle of the pastry.

Add the vegan cheddar shreds (60 g) to the middle of the pastry and top with the sautéed [mushrooms]. Spray the border with [olive oil spray].

Bake for 15-20 minutes until golden brown. Top with chopped parsley (1 handful), cut into 4 squares, and enjoy. Start 15m timer