Step 1

Preheat oven to 400F / 200C.

Step 2

Heat the butter in a frying pan and add the mushrooms, garlic and thyme. Cook for a few minutes until the mushrooms are soft, darkening and release their juices. Stir in the soy sauce.

Step 3

Unroll the thawed pastry and cut into six rectangles or squares, and place on baking paper on a baking tray. Score a ½ inch border around each tart. Pile the mushrooms into the centre of each. Brush the edges with the milk and bake for 20 minutes.

Step 4

Serve warm, topped with sprigs of thyme.