Garlic Mushroom and Onion Marmalade Tart

While the pastry bakes, finely chop the chives (use scissors if easier), then pop half into a medium bowl.
Add the creme fraiche and grated hard Italian style cheese. Season with salt and pepper, mix together, then set aside.

Peel and grate the garlic (or use a garlic press).
Melt the butter (see ingredients for amount) to a large frying pan on high heat. Add the sliced mushrooms, season with salt and pepper, then cook until browned, 5-6 mins, stirring occasionally.
Stir in the garlic and cook for 1 min more, then remove from the heat.

Once the pastry has baked, remove it from the oven. Push down the centre with the back of a spoon.
Use the spoon to gently spread the creamy sauce over the base of the tart. Top with the garlicky mushrooms, making sure to spread them out evenly.
Dollop on the onion marmalade evenly over the filling, then return the tart to the top shelf of your oven to bake until golden brown, 10-12 mins.

Just before you are ready to serve, pop the pea shoots into a bowl and drizzle with a little olive oil. TIP: Don't do this too early or the leaves will go soggy.