Mushroom and tomato tart
- 300g cake flour
- 250g butter
- 125ml (½ cup) warm water
- 250g mushrooms, quartered
- 225g baby tomatoes, quartered
- 20ml (4 tsp) fresh thyme
- salt and freshly ground black pepper, to taste olive oil, for drizzling
To make the pastry, mix all the ingredients until just combined. Cover and rest for 30 minutes.
Preheat the oven to 180°C. Lightly grease a 23 x 32cm Swiss roll baking tin.
Roll out the dough on a lightly floured surface and press it into the baking tin.
Place the mushrooms, tomatoes and thyme in a mixing bowl, season well and toss to combine. Spread the mushroom mixture over the tart base and drizzle with the oil. Bake until the pastry is cooked and the vegetables are golden, about 20 minutes.
Slice and serve warm.