Ingredients

The following ingredients have 4 Servings
  • 2 sheets puff pastry, partially thawed
  • 1 egg, lightly beaten
  • 100.00g butter, chopped
  • 150g smoked streaky bacon, cut into 5cm pieces
  • 2 sprigs thyme, torn
  • 750g mixed wild mushrooms, sliced
  • 4.00 garlic cloves, crushed
  • Parsley and shaved pecorino, to serve
  • 3 onions, thinly sliced
  • 4 sprigs thyme, leaves picked
  • 2 tbs balsamic vinegar

Instruction

  • For caramelised onion, melt butter in a large heavy-based pan over medium heat. When it foams, add onion, garlic, thyme and ½ tsp salt flakes. Cook for 15 minutes, stirring often, until onion softens, then add balsamic and cook, stirring, for 2 minutes.
  • Preheat oven to 200°C. Line an oven tray with baking paper. Place pastry sheets side by side on tray. Brush eggwash along the edge of one sheet, then overlap with the other by 2cm to create a single sheet about 45cm x 24cm. Lightly score a 2cm border around the edge, being careful not to cut through. Brush border with eggwash. Prick pastry all over within border, then bake for 15 minutes or until light golden and puffed. Spread with onion mixture and bake for 5-8 minutes until golden
  • Heat butter in a non-stick frying pan over medium-high heat. When it foams, add bacon and thyme and fry for 5 minutes or until bacon is crisp. Drain on paper towel. Add mushroom and garlic to pan, fry for 5 minutes and season. Spread mixture on tart, and scatter with parsley and pecorino.