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Wild mushroom tartlets

Wild mushroom tartlets

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Rating: 5 out of 5.60 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable (unbaked)
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal473
fat31g
saturates14g
carbs39g
sugars2g
fibre1g
protein12g
low insalt1.32g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2007

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Overall rating

Rating: 5 out of 5.60 ratings

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