To make the bases, roll out the puff pastry to make a
Preheat the oven to its highest temperature. To clean the mushrooms, remove the stalk and if they are covered in dirt run them under cold water. Use a small brush to paint the mushrooms with olive oil and place on a baking tray lined with baking paper. Sprinkle the rosemary and thyme over the mushrooms and cook in the oven for 7–10 minutes, or until the mushrooms are almost tender. Set aside and allow to cool.
Cook the pissaladière for 15 minutes, turning the tray after 10 minutes, until the base is cooked through. Allow to cool slightly on the trays before serving.
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