Method

Set the oven to 180°C/356°F

Tear the oyster mushrooms into strips and place them on an oven tray lined with baking paper. Place the tray in the oven so that some of the water can evaporate from the mushrooms while the oven preheats.

Put the spinach in a bowl and cover with boiling water - once covered strain it immediately.

When the spinach has cooled enough for you to handle, squeeze as much water out of the spinach as you can. You will end up with just a handful.

Once the mushrooms have been in the oven for about 10 minutes take them out and place into a mixing bowl. Add the Smoked Mushroom Garum and toss the mushrooms around in it a few times.

Next, add the spinach, gently pulling it out of the ball. Use your fingers to toss around in the garum. Now add the mascarpone and parmesan and fold together.

Take the puff pastry straight from the fridge and place it into the baking dish with the paper attached, leaving the edges hanging over the sides.

Quickly put the mushroom and spinach filling into the tray, use the back of a spoon to make 4 small molds for the eggs, crack the eggs into the spaces.

Peel the edges of the puff pastry off the baking paper and fold toward the middle of the tart. Trim the ends of the baking paper off, brush the pastry with whisked egg or milk and put in the oven for 20 minutes.

Serve with a nice chili oil or chili crunch.