A quick and easy tray bake inspired by France, using ready made puff pastry. Perfect for al fresco eating, served on a platter or cut into slices for a picnic.
- Preparation Time15 mins
- Cooking Time30 mins
Nutrition per serving
- Energy338 Kcals
- Saturated Fat9.6g
- 375g pack ready rolled puff pastry
- 1tbsp oil
- 1 small onion, chopped
- 2 cloves garlic, crushed
- 100g mushrooms, sliced
- 2tbsp Kikkoman Soy Sauce
- 200g can chopped tomatoes
- 50g grated parmesan, plus extra for garnish
- 5-6 pitted black olives, halved
- 1 egg yolk mixed with 1 tsp Kikkoman Soy Sauce
Preheat the oven to 200°C/ Gas mark 6
Heat the oil in a small pan and fry the onion and garlic until soft.
Add the mushrooms and the soy sauce and cover and cook for 3-4mins.
Add the chopped tomatoes and stir well. Return to the boil and let simmer gently for 5-10mins until the sauce has thickened and reduced. Remove from heat and let cool.
Lay out the pastry on a greased baking sheet. Use a table knife to mark out a rectangular border, 2cm around the edge of the pastry.
Spread the tomato paste thinly over the centre of the pastry, leaving the border edges clear. Sprinkle the parmesan over the paste and arrange with the black olives.
Use a pastry brush to glaze the pastry border with the soy sauce and egg mixture. Bake in the oven for 15mins until the pastry is cooked and golden.
Add more parmesan shavings to decorate and serve warm or cool.