Mushroom Tarte Tatin

Base
230g button mushrooms
230g brown mushrooms
60ml butter
10ml thyme
10ml chicken stock

Pastry
130g puff pastry
10ml tomato puree
20ml ground almonds
40ml feta

Preheat the oven to 200C.
Line a 23cm tart tin or 4 x 10cm small tart tins with foil and grease lightly.
Clean and slice the mushrooms. Saute half the mushrooms in half the butter until soft. Add the thyme and stock and simmer until the liquid has evaporated. Place in the tart tin.
Roll out the pastry to 0.3cm in thickness. Mark the circumference of the tart tin on the pastry. Spread the tomato puree onto the middle of the pastry leaving a 2cm border around the marked out edge.
Sprinkle the ground almonds and crumbled feta over the mushrooms.
Place the pastry over the top gently pressing down the edges to seal the tart.
Bake until the pastry has puffed up and turned brown, about 25 minutes. Allow to cool slightly and carefully turn out the tart onto a serving plate, with the pastry at the bottom.
Saute the remaining mushroom in the remaining butter until soft. Remove the foil from the top of the tart and spread over the remaining mushrooms. Garnish with fresh thyme.
Serve with a simple salad of cherry tomatoes, rocket and olives.