Rough puff pastry filled with chestnut and porcini mushrooms in a creamy sauce, topped with crumbled pastry with spinach, tarragon and fennel seed.
Sweet roasted shallots with finely chopped mushrooms and a subtle sprinkle of fennel make this rustic tart mouthwateringly moreish. Warm through and serve with a simple tomato salad for an impressively easy meal.
Ready when you are!
Remove from packaging and place tart on a baking tray in the centre of a pre-heated oven.
From chilled
180°C/Fan 160°C/Gas Mark 4
20-25 mins
From frozen
200°C/Fan 180°C/Gas Mark 6
40-45 mins
Allow to rest for a few minutes – then enjoy!
Our purely plant-based ingredients.
WHEAT flour (soft white WHEAT flour, wholemeal WHEAT flour), mushroom (chestnut, porcini, shiitake), onion, water, non-hydrogenated margarine (sustainable palm oil, rapeseed oil, water, coconut oil, salt, emulsifier: sunflower lecithin, carrot juice, lemon juice concentrate, natural flavouring), sustainable palm oil, SOYA drink (water, SOYA beans), shallot, spinach (1.5%), bouillon (salt, rice flour, onion, parsnip, carrot, olive oil, turmeric, parsley), sea salt, garlic, tarragon, fennel seed, black pepper, mixed herbs, and love.
Allergen Advice
See ingredients in BOLD, including cereals that contain gluten. We handle tree nuts, celery and soya, so may also contain these allergens. Our ingredient supplier may handle peanuts and sesame.
Warning
Ingredients are carefully checked, but sometimes a piece of shell or stone sneaks through.
Nutritionals
Average quantity per tart, approx 380g
Average quantity per 100g
Dietary