Mushroom croustade

Quick puff pastry

• 200 g butter, cut into pieces (1-2 cm) and frozen
• 200 g plain flour, plus extra for dusting
• 90 g water, chilled
• ½ tsp salt

Mushroom croustade

• vegetable oil, for greasing
• 4 garlic cloves
• 20 g vegetable oil
• 300 g water
• 750 g fresh mushrooms, cut into slices (5 mm)
• 3 tsp dried mixed herbs, (e.g. marjoram, rosemary, thyme)
• ½ tsp salt
• ⅛ tsp ground black pepper
• 4 eggs
• 20 g plain flour
• 100 g thickened cream
• 10 g full cream milk, for brushing