Wild mushroom tartlets

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• csimmons

  22 November 2007

  csimmons rated this recipe

  

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• Kernow Cook

  17 December 2007

  Kernow Cook rated and commented on this recipe

  

  Very tasty. I would suggest you blind bake the puff pastry case for a few minutes first as the base was soggy the first time I made it.

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• Jackie

  01 February 2008

  Jackie rated and commented on this recipe

  

  Absolutely delicious!

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• Kate Wilkinson

  23 February 2008

  Kate Wilkinson rated and commented on this recipe

  

  Absolutely scrummy - I decided to reduce the size down to about 10cm and blind baked the cases first. Not soggy at all - but quite garlicky! Yum! Might add some bacon pieces next time to satisfy my cave man boyfriend!!!

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• dave

  29 February 2008

  dave rated and commented on this recipe

  

  great starter, loved it ! as did our friends who dont really like mushrooms.

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• Michael

  29 March 2008

  Michael rated and commented on this recipe

  

  This simple recipe works really well. The tip about blind baking the cases was very useful!

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• Rayne

  09 April 2008

  Rayne rated and commented on this recipe

  

  This was so yummy - I tried it twice, once at full size, with no cheese and red wine gravy poured on when baked, and once by making lots of little circles of pastry with cookie cutters, and making miniture tarts with a creamy sauce.

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• helbo58

  23 July 2008

  helbo58 rated and commented on this recipe

  

  Fabulous, easy starter to impress your guests along with some salad greens on the side. Yummy! I even had success assembling the day ahead and keeping covered in the fridge until ready to bake.

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• HughesnHutch

  26 October 2008

  HughesnHutch rated and commented on this recipe

  

  Delicious....did for fiances birthday....simple enough for even me to look impressive..done alongside potatoes in a bag and peppadews....looked great too!

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• clive2442

  15 January 2009

  clive2442 commented on this recipe

  I found the tip about blind baking very good, I also added a little chopped red onion, fantastic.

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• Frantic Flapjack

  10 February 2009

  Frantic Flapjack rated and commented on this recipe

  

  I wish I had read the above comments first. Didn't blind bake and the tarts were soggy. The filling was very tasty though!

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• Nicky R

  07 March 2009

  Nicky R rated and commented on this recipe

  

  A fantastic combination of flavours. Served with a rocket salad. Great for a dinner party starter as can prepare ahead and just put together at the last minute. Lovely

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• GY

  30 March 2009

  GY rated and commented on this recipe

  

  Brilliant. We added a bit of mushroom soy to the sauté and it was delicious.

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• clare braithwaite

  31 March 2009

  clare braithwaite commented on this recipe

  hi there, can anybody tell me how to blind bake the pastry first please,thanks

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• Phoenix23588

  07 April 2009

  Phoenix23588 rated and commented on this recipe

  

  Superb. So easy to make! Tastes great!!

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• elouise

  18 April 2009

  elouise commented on this recipe

  I made this as a starter recently. I made the mushroom mixture ahead and also cut the pastry out into circles and stored both in the fridge. Just before I was ready to cook, I popped the pastry circles in the oven for about 5-10 minutes (to avoid the soggyness others have described), added the mushroom mixture and cooked for a further 20 mins. approx. It was a great success!

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• elouise

  18 April 2009

  elouise commented on this recipe

  I made this as a starter recently. I made the mushroom mixture ahead and also cut the pastry out into circles and stored both in the fridge. Just before I was ready to cook, I popped the pastry circles in the oven for about 5-10 minutes (to avoid the soggyness others have described), added the mushroom mixture and cooked for a further 20 mins. approx. It was a great success!

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• swannies

  01 July 2009

  swannies commented on this recipe

  I made this a couple of weeks ago for a group of friends and they are still raving about it! I agree with the blind baking part, just make sure not to over cook as the pastry will start to burn when cooking with the ingredients added. I also used some crushed salted & roasted cashew nuts to the top......GORGEOUS!! Im making this again tonight and also cooking balsamic and Muscavado sugar carrots....MMMMM.

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• swannies

  01 July 2009

  swannies rated this recipe

  

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• Ali

  13 October 2009

  Ali commented on this recipe

  really nice and very tasty...but how do you blind bake the pastry??!!

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Ingredients

• 375g block all-butter puff pastry
• flour , for dusting
• 25g butter
• 300g mixed wild mushrooms or just one type, cleaned and sliced
• 25g Parmesan (or vegetarian alternative), finely grated
• small handful parsley leaves, chopped
• 1 garlic clove , finely chopped
• 1 egg , beaten

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 30 mins

Cook 30 mins

Vegetarian

unbaked

Ingredients

• 375g block all-butter puff pastry
• flour , for dusting
• 25g butter
• 300g mixed wild mushrooms or just one type, cleaned and sliced
• 25g Parmesan (or vegetarian alternative), finely grated
• small handful parsley leaves, chopped
• 1 garlic clove , finely chopped
• 1 egg , beaten

Per serving

473 kcalories, protein 12g, carbohydrate 39g, fat 31 g, saturated fat 14g, fibre 1g, sugar 2g, salt 1.32 g

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