Sage and wild mushroom tart

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven 180’C fan. Blitz the pine nuts, parsley, water, lemon juice and 1 teaspoon of sea salt flakes in blender until have thick, smooth green paste. Set aside.

Step 2

Oil and line a 24-25cm pie/roasting tin dish with baking paper. Lay over a sheet of filo pastry, brush it with oil and lay on another at a 90’ angle. Repeat so you have 4 layers of oiled pastry then fold the overhang back to form the tart edges, scrumping it a little if you wish.

Step 3

Spread pine nut mix over pastry base. Toss mushrooms with the chopped sage, rosemary, oil and another teaspoon of sea salt then scatter evenly over the tart. Put in oven for 25 mins until pastry is golden brown.

Step 4

To serve: Squeeze over lemon juice, pinch of sea salt flakes, parsley and black pepper.