Wild mushroom tartlets

Latest comments and suggestions

Results 21-40

• Fatface

  14 October 2009

  Fatface commented on this recipe

  In case no one has told you: blind baking is simply putting the pastry into the oven (with baking beans if you have them, to stop the base rising and bubbling) to seal the pastry with heat before you add the filling. In a hot oven these cases would need no more than 4-5 mins, keep an eye on them though.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Bett

  15 October 2009

  Bett commented on this recipe

  Very easy to make and delicious. Our guests were very impressed. Good tip about blind baking thank you.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ali

  16 October 2009

  Ali commented on this recipe

  Ah thanks Fatface. I'm giving it another go this weekend!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Button17

  23 October 2009

  Button17 commented on this recipe

  Has anyone tried freezing these before you bake. I need to make them ahead of time for Christmas Day and wondered if I could blind bake, add mixture and then freeze. Defrost on day and cook for the 20 mins. Thoughs please. Much appreciated xx

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tori

  14 December 2009

  Tori rated and commented on this recipe

  

  Really yummy tartlets although I prefered the pastry being less flaky and so I chose not to blind bake it like others suggested. Another problem is I couldn't stop eating the mushroom filling before adding it to the pastry! :P

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• emma

  11 January 2010

  emma rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sharon

  21 January 2010

  Sharon rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• arracka

  29 January 2010

  arracka rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Cazzy

  06 May 2010

  Cazzy rated and commented on this recipe

  

  I tried this as a starter for a meal and both me nad my partner absolutely loved it, he actually said he would like a bigger one for a main meal next time. Really simple to make especially if you get ready to roll pastry. I will definitely do this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jayeloves

  09 May 2010

  Jayeloves commented on this recipe

  I added a tablespoon of cream cheese to the mushrooms and it was scrummy!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jayeloves

  09 May 2010

  Jayeloves commented on this recipe

  I added a tablespoon of cream cheese to the mushrooms and it was scrummy!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• emma

  10 May 2010

  emma commented on this recipe

  great, i dont like mushrooms but i did it for a dinner party starter and it went down a storm i even got asked for the recipe!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Miss B.

  03 June 2010

  Miss B. rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mrschambs

  28 June 2010

  mrschambs commented on this recipe

  These were delicious and I would definitely make again. I wondered if putting some creme fraiche under the mushrooms would make it a bit creamier????

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Cotter

  09 September 2010

  Cotter rated and commented on this recipe

  

  Yummy, looked and tasted great. I used dried wild mushrooms with a mix of closed cup and shitake mushrooms which worked really well, I added some of the stock from the dried mushrooms to the pan to intensify the mushroom flavour. I served this with onion marmalade and rocket.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gerbil

  18 September 2010

  Gerbil commented on this recipe

  Used for a dinner party so pre-made up to just before putting in oven. Very easy to make. I used a bit more parmesan cheese then the guide and got a lovely cream sauce. Reminded me of childhood and was a big hit with the guests. Will make again for vegitarian family as a main course.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lidewij

  14 October 2010

  Lidewij rated and commented on this recipe

  

  I did not blind bake pastry but they were not soggy. Add mushrooms only just before baking and make sure all liquid has evaporated. Very good result. Onion marmalade is a very good suggestion.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• C.Horse

  03 November 2010

  C.Horse rated and commented on this recipe

  

  Very, very tasty - these have been a massive hit with all my friends and so quick and easy to make.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mrs Merryberry

  07 January 2011

  Mrs Merryberry commented on this recipe

  I've never made a tart before and tried this recipie out for a new years day dinner with my in laws. I prepared it as a starter and took note of the comments left here about blind baking (which I had never done before either). The whole thing from start to finish was easy and quite enjoyable to make. The end result was absolutely delicious. The only thing I need to change next time is the size of them, as everyone said they were too small, might have to make dinner plate sized ones for everyone next time!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ~JJ~

  24 January 2011

  ~JJ~ commented on this recipe

  I'm having friends round for dinner in a couple of weeks, and these are what I'll be making as a starter. Good to read the tips about blind baking, so thanks to all who've suggested doing that. Can't be dealing with a soggy bottom! They sound delicious, and I can't wait to try them!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4757/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.