Wild Mushroom Tartlets
This delicious recipe features a crispy all-butter puff pastry base topped with a medley of earthy wild mushrooms, nutty Parmesan, fragrant parsley, and aromatic garlic. The result is a comforting and flavorful tart that is perfect for a cozy meal.
— Constant Cookbook
Ingredients
- 375g block all-butter puff pastry
- flour , for dusting
- 25g butter
- 300g mixed wild mushrooms or just one type, cleaned and sliced
- 25g Parmesan (or vegetarian alternative), finely grated
- small handful parsley leaves, chopped
- 1 garlic clove , finely chopped
- 1 egg , beaten
Instructions
- 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.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 473 calories
- Fat Content: 31 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 39 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 1.32 milligram of sodium
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