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Wild mushroom tartlets

Wild mushroom tartlets

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(49 ratings)

Prep: 30 mins Cook: 30 mins

Easy

Serves 4
Delicious tartlets, perfect for a buffet or light appetiser, just choose your own mix of mushrooms to make it your own

Nutrition and extra info

  • Unbaked
  • Vegetarian

Nutrition: per serving

  • kcal473
  • fat31g
  • saturates14g
  • carbs39g
  • sugars2g
  • fibre1g
  • protein12g
  • salt1.32g
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Ingredients

  • 375g block all-butter puff pastry
  • flour, for dusting

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 25g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g mixed wild mushrooms or just one type, cleaned and sliced

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 25g Parmesan (or vegetarian alternative), finely grated

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • small handful parsley leaves, chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 garlic clove, finely chopped
  • 1 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  1. 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.

  2. 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.

  3. 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.

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Comments (61)

pocketlucy's picture

Used this recipe as a starting point, but adapted it a bit - added a red onion and some garlic to the mushroom mixture; substituted parsley for dried thyme; and used blue cheese instead of parmesan. Quite rich, and very delicious!

lizleicester's picture
5

These are delicious. I used "ordinary" puff pastry because it had to be dairy free and served them as an accompaniment to roast beef (instead of Yorkshire puddings). Not a morsel left!

swissheart's picture
3.75

I used 250g of champignon mushrooms and made 6 tartlets and still had some filling left. They tasted good but I think they are little on the heavy side. I'd make them again but will definitely cut down on the ingredients and maybe add something that will add a taste of freshness to them.

lickandspoon's picture
5

very very good indeed. Used homemade puff pastry, rolled out into a big rectangle instead of lots of little tarts, and poured the remaining egg from the egg wash into the tart 15 minutes into baking. Turned out fantastic.

thejjarcteam's picture

These are really easy and delicious! i made them as an accompaniment to a roast dinner and they were perfect!

lakshmim's picture
5

Delicious and so simple!! I made this a couple of weeks ago when friends came over and everyone was so impressed! I blind baked the pastries as many had suggested and they turned out perfectly.

mubalina's picture

Really liked these. I used white and chestnut mushrooms and subbed thyme for the parsley. I chopped up a little red onion and added it as well. Can't wait to make them again!

littlemissysunshine's picture
5

Amazing! Forgot to blind bake but didn't go soggy... maybe because I refrigerated the bases for a few hours before adding the topping and cooking?

alexw1000's picture
5

I made this as an alternative main course for a vegetarian guest and think it was nicer than the meat dish.
I added onion marmalade to the mushrooms while cooking and goats cheese on top befor baking and it was fantastic. I will do this again for certain and will offer it to the carnivores too.

pasadena14's picture
5

Delicious, easy and great presentation.

Added a dash of tabasco to the mushrooms to add some kick, thanks for the blind baking tip, that is a must.

elljo3's picture
5

Excellent.
Not a fan of the different types of mushrooms so next time will just use the plain ones.

elljo3's picture
5

Excellent.
Not a fan of the different types of mushrooms so next time will just use the plain ones.

merimeri's picture
5

This was a very nice starter. Rather than making small tartlets I made one big tart. It was a success, though. did not blind bake and thankfully the base was not soggy, but I will next time.

bumpkincherry's picture

I added a sauce of warmed double cream with a dash of madeira the whole lot was scrummy.

emilymorg's picture
5

These tartlets are absolutely gorgeous!! I served them for a dinner party and they were a huge hit. The parmesan really makes the mushrooms come to life! A real treat mmmm!

cristinai's picture
5

They were a total success! My friends loved them and they are easy to make.

lilfrog's picture

I mixed in a little Philadelphia with chives, and it was really creamy and tasty!

gordge's picture
5

absolutely delicious, I added some pancetta to the filling mix which enhanced the taste (although not so good if you're veggie!)

patsy159's picture
5

I made this last night as a light dinner, but added pancetta cubes for the meat lovers which really worked. Also to prevent a soggy bottom i put the pancetta and mushrooms onto kitchen paper to get rid of excess fat and moisture then added back to pan for the flavouring. worked well and wasnt dry due to the moisture realised while being oven cooked. Great recipe will defo as a quick dinner.

sammyv's picture
3

Very good tip about blind baking. These were quite nice, although I will add more garlic next time. I served these with a small dollop of cream cheese and went down well.

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Tips (1)

ginag287's picture

I made these into tiny squares and filled them with red onion, roasted peppers and chestnut mushroon. Once the ingredients were sauteed, I added feta cheese to them, scored a small border into the squares, then baked for 20mins. Absolutely delicious and so versatile. Great for party food!

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