Brie, Mushroom & Cherry Tomato Tart

Whilst i love meat and if i am honest i eat meat probably most days of the year, I wanted to do a dish a recipe which was simple tasty and yet accessible for vegetarians which is not just a filler but a wholesome enjoyable dinner for veggies and non veggies alike. This recipe was a slight culinary accident as i planed originally to create a cheats Wellington, Stromboli or Pithivier, however i didn't have enough pastry so i had to improvise and settled for a puff pastry rectangle base, using whats available with out further expense is frugal to say the least but just also shows what can be done with a little imagination.

Pre-heat your oven to 200 degrees C or 190 for fan assisted ovens. lightly oil/grease a baking tray and set aside. Pastry is delicate and needs to be treated with a little respect, it doesn't like to be over worked also doesn't like heat, sometimes the temperature in your fingers is too much and can melt the pastry. Leave refrigerated until just before expected use. I used pre-made sheets which for home cooking is perfectly acceptable, they are easily available and are very good quality.

Peel, half and slice 1 medium onion and gently saute, slice 5 chestnut mushrooms and add to the pan on a medium heat allowing the vegetables to sweat but not brown, crush 1 clove of garlic and add to the pan, half 10 cherry tomatoes and to the mix adding a sprinkle of basil (fresher the better) oregano and seasoning. Once all soft take off the heat and allow to cool.

Unroll your pastry and put on to oil baking tray, add a tomato and basil sauce i used old El paso spicy sauce for a fiery kick. Apply evenly then slice the brie into thin strips and place randomly. add your mix to the top and pop in the middle of the oven for 18 to 22 Min's or until the pastry is golden.