Creamy Mushroom & Blue Cheese Tart

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Preheat your oven to 200°C / 392°F
On a large baking tray add two sheets of Puff Pastry, joining them in the middle and and rolling the edges to create a crust. Using a fork lightly prick the base of the pastry but not on the crust. Then using a pastry brush, brush the crust of the pastry with the lightly beaten egg
Pop in the oven for about 10 minutes until lightly golden
While the pastry is cooking heat your butter in a frypan, and add dash of oil to prevent burning. Add all the mushrooms, garlic powder, onion powers, and Salt & Pepper to fry pan
Cook until well done and soft. You’ll need to move around frequently to prevent burning.
Don’t forget to check on the pastry in the oven
Once the pastry is lightly golden remove from oven (don’t turn off the oven) and press down the centre if it’s risen to create a shell for the mixture. Put aside.
Once the mushrooms are well cooked, and add in the cream and flour, stir well for about 1 min till all combined and the sauce thickens. Take off the heat and let it cool for about 5 mins.
Once the mixture is cooled slightly, add to the pastry shell and spread to an even layer.
Baste the pastry crust again with the beaten egg.
Pop back into the oven and cook until the crust is golden brown.
Remove from the oven and let cool slightly before adding over chopped parsley and crumbled blue cheese.
Serve with a simple side salad

Mushroom & Blue Cheese Tart