Wild mushroom tartlets

Wild mushroom tartlets

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(52 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

    Flour

    fl-ow-er

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

  • 25g butter
    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

    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

    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

    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
    Eggs

    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, questions and tips

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elljo3
13th Apr, 2012
5.05
Excellent. Not a fan of the different types of mushrooms so next time will just use the plain ones.
elljo3
13th Apr, 2012
5.05
Excellent. Not a fan of the different types of mushrooms so next time will just use the plain ones.
merimeri
30th Mar, 2012
5.05
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
27th Feb, 2012
I added a sauce of warmed double cream with a dash of madeira the whole lot was scrummy.
emilymorg
14th Feb, 2012
5.05
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
7th Jan, 2012
5.05
They were a total success! My friends loved them and they are easy to make.
lilfrog
12th Dec, 2011
I mixed in a little Philadelphia with chives, and it was really creamy and tasty!
gordge
7th Nov, 2011
5.05
absolutely delicious, I added some pancetta to the filling mix which enhanced the taste (although not so good if you're veggie!)
patsy159
9th Oct, 2011
5.05
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
3rd Oct, 2011
3.05
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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