This tart makes a quick meal, and it's scrumptious. Serve it with fresh summer greens, tossed in a light dressing with fresh herbs. Makes a great entree or light lunch dish.

Ingredients

• 2 tablespoons oil
• 1 onion, peeled and finely sliced
• 100 grams sliced ham, finely shredded
• 2 cloves garlic, crushed, peeled and chopped
• 500 grams mixed mushrooms, flat, button, oyster, shiitake
• 2 tablespoons French mustard
• 2 sheets frozen pre-rolled puff pastry, defrosted

Method

1. Heat the oil in an ovenproof frying pan (about 25cm in diameter) and add the onion, ham and garlic. Cook over a moderate heat, stirring occasionally for about 5 minutes until theonion has softened.
2. Thickly slice the musrhooms, add to the pan with the French mustard and toss. Remove from the heat once it has been well combined.
3. Roll the 2 sheets of pastry out together, large enough to cover the top of the pan. Roll the pastry on top of the pan. Trim the corners off, then tuck all the edges into the sides of the pan.
4. Place in a 240ºC oven towards the top then immediately lower to 220ºC and cook for 15 minutes until the pastry is well coloured and well risen.
5. Stand 2-3 minutes, then place a large platter on top of the frying pan. Standing over the sink, invert the frying pan and remove to reveal the mushroom on top of a pastry base. Serve immediately with parsley and the sour cream. If wished, add a little more French mustard to the sour cream for extra flavour.

Cooks Tips

- This dish can be prepared in advance up to the additionof the musrhooms - just warm slighly before topping with the puff pastry.