- 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…
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.
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.
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.