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    Mushroom Tart

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    Mushroom Tart

    • Preparation time: 25 minutes
    • Cooking time: 30 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 6


    • 280g pack pizza base mix
    • 2 tbsp olive oil
    • 2 large onions, finely sliced
    • 2 medium potatoes
    • 4 tbsp tomato purée
    • 360g wild mushrooms, sliced
    • 150g taleggio cheese, sliced
    • freshly ground pepper
    • fresh thyme, to garnish


    1. Preheat the oven to 200°C/gas mark 6 and lightly oil a baking tray.
    2. Make the dough according to the packet instructions. Roll to a circle 30cm in diameter, put on the baking tray, cover and leave in a warm place.
    3. Heat the oil in a frying pan, add the onions and fry until really soft.
    4. Meanwhile, peel the potatoes and cut into 1cm slices. Cook in salted boiling water for 5 minutes, until beginning to soften. Drain.
    5. Spread the tomato purée over the dough and cover with the onions and potatoes, ensuring all the purée is covered. Cover with the mushrooms. Top with cheese and season with lots of pepper.
    6. Bake for 30 minutes, until the cheese is golden. Garnish with thyme and serve warm.

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