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Preheat oven to 170 degrees fan bake
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In a medium sized frypan (around 26 cm) add the butter and sugar, when bubbling, add the mushrooms and stir to coat. Add rosemary. Season well with salt and pepper.
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Let the mushrooms cook for around 4 minutes stirring occasionally.
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Place the pastry over the pan and tuck the edges under with your fingers to seal.
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Brush the pastry with milk and place into the bottom tray of the oven.
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Cook for 25-30 minutes or until the pastry is golden and cooked through.
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The moment of truth! Take a flat plate and place on top of the frypan, watch not to burn yourself here. Flip the pan over onto the serving plate.
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Garnish your tart with crumbled feta, a drizzle of balsamic glaze and fresh herbs.
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Serve with a green salad.