Wild mushroom tartlets

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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Comments (61)

alouicious1971's picture

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

sarahd18's picture

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

fatface's picture

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.

alouicious1971's picture

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

tazuk007's picture
5

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.

elouise50's picture

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!

elouise50's picture

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!

phoenix23588's picture
5

Superb. So easy to make! Tastes great!!

clare2777's picture

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

gaiea1's picture
5

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

nicolarogers's picture
4

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

Frantic Flapjack's picture
3

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

clive_diamond's picture

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

andrebo55's picture
4

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

helbo58's picture
4

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.

kabikaj's picture
5

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.

lancer13's picture
5

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

firmline's picture
5

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

kfwkiss's picture
5

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!!!

jaki85n's picture
5

Absolutely delicious!

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