Serves 2

Stilton, Parsnip and Oyster Mushroom Tart: Ingredients

Gluten Free Jus-Rol Puff Pastry

100g of oyster mushrooms

3 stalks of spring onions (green part only)

2 medium-sized Parsnips

60g of Stilton

1 medium egg

Garlic infused oil


Knob of unsalted butter

18cm circular tart pan (feel free to use a smaller pan or larger pan but just decrease or increase the quantity of filling above)

Stilton, Parsnip and Oyster Mushroom Tart: Method

  1. Pre heat the oven to 180oC (fan assisted)

  2. Peel and chop the parsnips, and place them in a pan, in boiling water for 10 minutes

  3. Whilst the parsnips are on the boil, chop up the spring onions (removing the white bits) and oyster mushrooms.  Fry the onions and mushrooms in garlic infused oil for a few minutes

  4. Remove your pastry from its packaging, and unroll.  Rub the unsalted butter around the pan, to ensure the tart does not stick after it is cooked.  Place your pastry in your tin, and cut around the edge, to remove the extra pastry.  As stated above I used an 18cm tart pan to cook my tart in. Make sure you prick the pastry with a fork before putting any filling in

  5. Sprinkle some rosemary on the onion and mushroom mix, and spread across the centre of the pastry.  Once the parsnips are soft, drain the water away and place them around and on top of the onion and mushroom mix

  6. Take your 60g of stilton and crumble over the top of the tart.  Do make sure you leave a 1cm rim around the edge of your tart, to allow the filling to expand

  7. Egg wash the outside edge of the tart

  8. Cook the tart for 25 mins at 180C and remove from the oven, and enjoy 

This recipe was created by Becky Saunders for our #GiftsForYourGut campaign. Follow Becky on Instagram @fittiefodmapldn