Puff pastry is topped with olive tapenande, portobello mushrooms, olives, pine nuts and parmesan cheese in this delicious recipe. Serve as a dinner party starter or as part of a main course with garlic roasted potatoes.
- 4 portobello mushrooms
- 1 sheet puff pastry
- 4 tbsp. olive tapenade
- 8 black olives, thinly sliced
- 2 tbsp. pine nuts
- 1 tbsp. thyme leaves
- 2 tbsp. oil
- Black pepper
Remove the stalks from the mushrooms. Brush with oil and roast at 180C for 5-10 minutes or until nearly cooked. Drain excess juice.
Cut pastry into 4 circles that fit the mushrooms with an overlap of about 1 inch. If you have any trimmings of pastry, arrange them to create a border around the edge of each circle.
Put the pastry circles onto a baking sheet and spread tapenade on top. Top each with a mushroom and sprinkle with thyme and black pepper. Bake for 15 minutes or until the pastry is risen and golden.
Sprinkle sliced olives and pine nuts on top, then bake for a further 2-3 minutes or until the pine nuts are toasted.