Mixed Mushroom Tart

• 18 oz frozen puff pastry, thawed
• 2 None eggs, 1 beaten
• 3 tbsp olive oil
• 4 oz shiitake or oyster mushrooms, thickly sliced
• 8 oz baby portobello mushrooms, thickly sliced
• 2 tbsp fresh flat-leaf parsley leaves, chopped
• 2/3 cup milk
• 1 tsp Dijon mustard
• None None roasted tomatoes and green beans, to serve

1. Preheat oven to 400u0b0F. Roll out puff pastry into a 12 inch square. Transfer to a baking sheet and score a smaller square in the center, around 1 1/2 inches from edge. Brush with beaten egg and bake for 12 mins. Remove from oven and press down inner square of dough to create a higher outer crust. Bake for another 5 mins, until golden brown.
2. Meanwhile, heat oil in a large frying pan. Saute mushrooms over high heat for 6-7 mins, until golden brown. Fold in parsley. Set aside.
3. Cook remaining egg, milk and mustard in a small pan over low heat, stirring, until thickened slightly. Season and remove from heat.
4. Arrange mushrooms in tart shell. Drizzle with thickened sauce. Bake for 10 mins, until sauce is lightly set. Serve cut in wedges with roasted tomatoes and green beans.

pastry, eggs, olive oil, shiitake, baby portobello mushrooms, parsley, milk, mustard, tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/30113 (may not work)