I used to hate mushrooms but eventually started to like them when I first tried creamy mushrooms. This tart is so simple and doesn't take long in the oven. It's so buttery and full of flavour. You just have to give it a go. Lovely with a side of fresh green beans or veggies.
Soften the butter in the microwave but do not melt it. Add the parsley, shallot, tarragon and a good seasoning of salt and pepper. Mix well.
Roll the pastry out on a floured surface in a rectangle about 40cm x 20cm. Brush some of the beaten egg around the edge of the pastry and fold it in about 2cm over all around, pressing it down so it sticks and forms a raised border. Brush the border with egg.
Prick the pastry inside the raised border all over with a fork. Pack the mushroom slices in neat layers inside the raised border. The mushrooms must be inside the border or they will stop the border from rising.
Put the butter mixture in a line on top. Cook in the oven for 25 minutes or until as well cooked as possible but not burnt.
Remove from oven, sprinkle with parsley and serve in slices with fresh veggies.
The more herbs you add the more delicious. Don't be afraid to use more herbs.