Roll the pastry out on a floured surface and
cut out 4 circles, about 15cm wide. Leave to
chill on a lined baking tray in the fridge.
Heat oven to 200C/fan 180C/gas 6. Heat
a large frying pan until hot, then add the
butter and fry the mushrooms for 5 mins
until there is no liquid left in the pan. Season,
then take off the heat and mix mushrooms
with the Parmesan, parsley and garlic.
Score a 1cm border around the edge of
each tart, then spoon the mushrooms into
the centre circle. Brush the edge with beaten
egg, then bake the tarts for 20 mins until
puffed up and golden. Serve immediately.