Mushroom & mascarpone tarts
You can make these little tarts in just half an hour and they're great for a smart lunch or a dinner party starter
0
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutes
Vegetarian
- Heat the oven to 180C/fan 160C/gas 4. Fry the shallots, mushrooms and garlic in a little oil until the mushrooms are cooked through. Add 1 tbsp tarragon. Put a spoonful of mascarpone into each tart and top with mushrooms.
- Bake for 5 minutes. Sprinkle with more tarragon.
Per serving
682 kcalories, protein 9.6g, carbohydrate 60.2g, fat 46.4 g, saturated fat 18.7g, fibre 3.6g, salt 1.32 g
Recipe from olive magazine, October 2009.
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http://www.bbcgoodfood.com/recipes/12768/
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Ingredients
- 2 shallots , chopped
- 400g wild or open cap mushrooms , cleaned and sliced
- 1 garlic clove , chopped
- olive oil
- 1 tbsp chopped tarragon leaves, plus more to finish
- 4 tbsp mascarpone
- 500g shortcrust pastry , used to line 4 tart tins and baked blind, or 4 ready baked tart cases
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8
ratings
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutes
Vegetarian
Ingredients
- 2 shallots , chopped
- 400g wild or open cap mushrooms , cleaned and sliced
- 1 garlic clove , chopped
- olive oil
- 1 tbsp chopped tarragon leaves, plus more to finish
- 4 tbsp mascarpone
- 500g shortcrust pastry , used to line 4 tart tins and baked blind, or 4 ready baked tart cases
Per serving
682 kcalories, protein 9.6g, carbohydrate 60.2g, fat 46.4 g, saturated fat 18.7g, fibre 3.6g, salt 1.32 g
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