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For 4/6 people: 1 package of frozen puff pastry from 250 gr-300 g mushrooms-1/2 onion-1 sprig of parsley-4 tablespoons of soy cream-3 tbsp oil-1 tomato-salt and pepper
Defrost the puff pastry for about two hours. Then pull it up to a thickness of 2 mm and roll it out on a baking tray covered with cartaforno.
Meanwhile clean the mushrooms and remove the Earth any and all impurities. Then rinse quickly under running water using a colander.
If they are not already, slice thickness of about 1/2 cm.
In a nonstick pan sauté the onion in the oil clean and finely chopped, but not browned. Add the mushrooms and cook over high heat for a few minutes.
Finally add the tomato-cleaned and diced, seeded nor water-parsley (keeping though aside a little for garnish before serving) and the cream. Reduce the cooking liquid.
Season with salt and pepper, stirring gently with a wooden spoon. Turn off the heat and let cool a little. Then lay it all on the puff pastry and bake in a preheated oven at 180 degrees for 15 minutes, until the surface is golden.
Remove from the oven and serve the tart warm or lukewarm.
Just before serving, decorate with chopped parsley you have kept aside.