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1
Heat oven to 220C.
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2
Put garlic in a small roasting tin with 1 tbsp oil and toss.
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3
Roast for 15 mins.
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4
Cook the potatoes in boiling water for 5 minutes Drain and pat dry.
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5
Heat remaining oil and saute onion until soft, add mushrooms and cook for another 10 mins until all juice has evaporated.
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6
Remove from heat and stir in herbs.
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7
Allow garlic to cool slightly and carefully squeeze out the innards into the creme fraiche.
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8
Mix well.
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9
Roll pastry into a 12 inch square and keep any trimmings.
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10
Cut in half and place half the pastry on a greased baking tray.
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11
Sprinkle a third of the cheese on leaving a border of 1 inch.
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12
Place a layer of potatoes on top.
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13
Dot with half the creme fraiche.
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14
Place on half the mushroom mix.
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15
Make another layer of potato.
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16
Place on the remaining creme fraiche.
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17
lace on the remaining mushroom mix.
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18
Top with the rest of the cheese.
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19
Run a lattice cutter over the remaining half of the pastry leaving and inch border.
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20
Lift the lattice onto the filling and gently strech until the two pastry borders.
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21
Use the trimmings to make star shapes to decorate.
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22
Bake on the top shelf for 20 mins until golden.
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23
rest for 10 mins before serving.
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24
Once cold this can be wrapped in foil and frozen for upto 1 month.
