Wild mushroom tartlets

Wild mushroom tartlets

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(57 ratings)

Prep: 30 mins Cook: 30 mins


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


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



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

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



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

  • small handful parsley leaves, chopped



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

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



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


  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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3rd Oct, 2011
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.
11th Sep, 2011
I've cooked these tarts twice, once for a starter at a dinner party and the other for a lunch with a salad. Both times we really enjoyed them. Had some buffalo mozzarella left over so used this for an extra topping which was reaaly nice.
21st Jun, 2011
Lovely recipe and you can make them to any size! i blind bake the pastry for about 4 minutes first. I also add a spoonful of philadelphia with chives to the mushrooms and stir before putting onto the pastry, lovely!
20th Jun, 2011
I cooked this a few weeks ago, and both my friends and husband all loved it, for meat eaters it's also very nice with a little bacon in it. I am cooking it again tonight.
3rd Apr, 2011
Im thinking of making some of these but larger to serve as a main, but not sure what to serve with them. Any suggestions?
2nd Apr, 2011
Made these last night as a starter and went down very well! I also baked the pastry blind after reading the other comments, which was a good idea. I added alot more galric than the recipe states which i crushed and cooked in the butter with the mushrooms all together rather than adding the garlic at the end. Loved it!
11th Mar, 2011
yum!! these are so nice i adapted it a little blind baked pastry first and added garlic and herb philedelphia to the mix at the last minute till that had mixed and melted in and it was sooo yummy!! will deffo use again might add bacon and red onion to it!
27th Feb, 2011
v good! i did the blind baking for 5 mins and they middles rose a little too much but it was ok! i would recommend increasing the filling amounts a little - there wasn't quite enough of the mushroom filling. maybe 400g mushrooms and increase the seasoning in the same proportions
24th Jan, 2011
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!
7th Jan, 2011
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!


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