ASDA part of the Wal-Mart family

• 1tbsp chopped fresh thyme
• 340g block frozen shortcrust pastry, thawed
• 1tbsp olive oil
• 75g Asda shiitake mushrooms, wiped and halved
• 125g Asda oyster mushrooms, wiped and halved
• 50g walnuts, chopped
• 1tbsp brandy
• 1 large egg, beaten
• 2tbsp double cream
• Salt and black pepper
• 25g Gruyère, grated
• 25g fresh white breadcrumbs

1 Preheat oven to 200C/Gas 6. Knead the thyme into pastry, roll out on a floured surface. Use to line 4 x 10cm tartlet tins. Line with greaseproof paper, fill with baking beans or rice and bake blind for 10 minutes. Remove contents, bake for 5 minutes. Leave oven on.

2 Heat oil and cook mushrooms until soft, but retaining their shape. Add the walnuts and brandy, and stir until evaporated.

3 Combine the egg and double cream and season to taste. Mix the cheese and breadcrumbs.

4 Pile the mushrooms into pastry cases, pour in the egg mixture and sprinkle with breadcrumbs. Bake for 10 minutes until golden.