Field mushroom tartlet with rocket and balsamic drizzle

Ingredients
4 field mushrooms, washed and stems removed
1 sheet puff pastry
2 tbsp olive oil
1 clove garlic, finely crushed
1/2 tsp sea salt
80g freshly shaved Parmesan
4 semi-dried tomatoes
100g rocket
Balsamic vinegar to drizzle
Cracked black pepper

Method
1. Preheat oven to 180c.

2. Cut the puff pastry sheet into four squares and fold the edges to form a border. Place on a baking sheet.

3. Gently toss the mushrooms with olive oil, garlic and sea salt.

4. Place each mushroom on a square of puff pastry and bake for approximately 15 minutes.

5. Remove the pastries from the oven and top with rocket, a semi-dried tomato, shaved Parmesan and ½ a slice of prosciutto. Grind some pepper over the top and drizzle with balsamic. Serve immediately.

- Recipe contributed by Joshua

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