Rustic Mushroom Tart with Herbed Cream Cheese

Make the pastry: add the wholemeal flour, 175 g of the butter, half of the thyme leaves, and a pinch of salt to a food processor. Pulse until the mixture looks crumbly and begins to clump, then add 2-3 tbsp cold water and pulse just until it forms a dough. Wrap and chill for 20 minutes.

While the dough chills, melt the remaining 28 g butter in a large frying pan over medium heat. Add the sliced mushrooms and chopped onion, then cook for about 10 minutes, stirring often, until softened, lightly golden, and any excess mushroom moisture has evaporated. Season with salt and black pepper, then remove from the heat.

Preheat the oven to 220°C/200°C fan/gas 7. Place a large flat baking sheet in the oven while it heats. In a bowl, mix the soft cheese with half of the chives, the remaining thyme, and the crushed garlic. Season lightly with salt and pepper.

Roll the chilled pastry between two sheets of parchment into a rough 30 x 40 cm rectangle, about the thickness of a £1 coin. Remove the top parchment sheet, spread the herbed cheese over the pastry, leaving a 5 cm border, then spoon the mushroom mixture evenly over the cheese.