This crunchy and umami rich tart can be vegan or vegetarian depending on whether you use oil/butter substitute or actual butter. Feel free to mix up the mushrooms according to what you can find. 

For the mushroom caramel:

1 tbsp olive oil or butter

1 banana shallot, finely chopped

100g chestnut mushrooms, finely chopped

1 tbsp white miso

For the tart:

160g ready rolled puff pastry, cut in two

Olive oil or butter

80g king oyster mushrooms, cut into ½ cm thick slices

80g shitake mushrooms, cut into ½ cm thick slices

80g oyster mushrooms, cut into ½ cm thick slices

80g chestnut mushrooms, cut into ½ cm thick slices

70g enoki mushrooms, trimmed and left whole 

Sea salt and pepper

2 small handfuls of pine nuts

•  First make the caramel, by heating the oil/butter in a small pan. Fry the shallots gently , stirring for 10-12 minutes until lightly caramelised. Then add the mushrooms and cook for a further 10 minutes. Stir in the miso, then blitz to a smooth paste (you may need to add a little water). Set aside

• For the tart,  heat the oven to 200C. Lay the two pastry rectangles on an oven tray lined with baking paper/silicon sheet. Bake for 8-10 minutes until the pastry is slightly puffed up and lightly golden. Then remove from the oven – keep the oven on though.

• Put a little oil or butter in a medium frying pan over a medium heat. When hot, fry the oyster mushrooms until they turn golden.  Remove with a slotted spoon and keep warm. Season well. Repeat this with each of the other mushrooms.

• To assemble, gently smear a thin layer of the mushroom caramel over each pastry base. Arrange the king oyster mushrooms on top. Repeat this with each of the mushrooms, adding a smear of the caramel with each layer, finishing with the enoki mushrooms. Sprinkle over the pine nuts and return the tart to the oven for 10-12 minutes until the pastry is crisp and golden.

• Serve either hot or at room temperature with a green salad