Two flat mushroomy tarts, really easy to make and vegan too. This recipe makes "half of one half of the other" but you can concentrate on just one or the other if you like.
The creamy one is a bit more savoury, while the tomato/pepper one is sweeter. They complement each other nicely.
Serves 2, takes 40 minutes (but the second half is just waiting, so you can do other things).
Preheat the oven to 200C, 180C fan.
Divide the pastry into two rectangular pieces, place it on a baking tray, and put something on top to weight it down a bit while it "blind bakes" in the oven. We just used some tin baking dishes (doesn't need to be too heavy). Put this in the oven and blind bake for 15 minutes. Meanwhile, prepare the toppings.
Warm up some olive oil in a large frying pan. Slice the mushrooms thickly and add them to the pan. Fry for a few minutes. Slice the red onion and add it. Fry it for another few minutes, stirring, until the onion is nicely softened.
Divide the contents of the pan in two, i.e. move half of it into a separate pan. Add the pepper to one pan, and the garlic and thyme to the other. Continue to fry a little more, but not too much. (It'd be nice to get a bit of colour on the pepper if you can.) Chop the sundried tomatoes, and add them to the pan that has the peppers.
When you take the pastry out of the oven, discard the weights on top.
On one pastry, spread the Oatly creme fraiche, and then spread on top the contents of the garlicky pan.
On the other pastry, spread the contents of the other pan. Also, take the jar of sundried tomatoes, and carefully sprinkle some of the liquid (i.e. tomato-infused oil) over the top.
Season with pepper if you like.
Bake these pastries in the oven for about 15-20 minutes.