METHOD

1. Begin by frying the mushrooms in a pan over a medium heat, with the garlic and salt, until the mushrooms have released their water and started to become dry. Add the spinach and continue to cook until the spinach has wilted and all of the water has evaporated to leave a dry mixture.

Put to one side and start to prepare the broccoli.

Preheat the oven to 190 degrees Celsius (375 F) Gas Mark 5.

2. Put the oil in a pan, and over a medium heat, fry the garlic for a few seconds before adding the broccoli florets and tinned tomatoes. Mix together well and cook over a low-medium heat for 5 minutes, allowing for the sauce to start to thicken. Add all of the other ingredients from the “broccoli and tomato” ingredients list and continue to cook for 4-5 minutes until the sauce is thick and the broccoli has broken down but still has some texture.

3. To make the crumbed potato topping, mix all of the ingredients together in a bowl to form a rough mash.

Now put the tart together as follows. This is the method for making 1 large tart.

4. Lay out the pastry sheet and, using a knife, score a border around the pastry leaving a 2 inch border. Be careful not to cut right through the pastry. Prick the bottom with a fork.

5. Place the mushroom and spinach layer within the border and then top this with the broccoli mixture.

6. Take small amounts of the potato mix and shape into rough balls and place over the top of the tart. Continue until all the topping is used.

7. Drizzle with a little oil and bake for 35-45 minutes until golden brown.