Wild mushroom tart
Prep:
30 mins
Cook:
30 mins
This delicious tart is rustic and delicious.
375g block all-butter puff pastry, thawed
Flour, for dusting
25g butter
300g mixed wild mushrooms or just one type, cleaned and sliced
25g parmesan cheese, finely grated
Small handful parsley leaves, chopped
1 garlic clove, finely chopped
1 egg, beaten
Preheat the oven to 200°C / 400°F / Gas mark 6.
Prepare a baking tray with greaseproof paper and set aside.
On a floured surface, roll out the thawed pastry. Cut out 4 circles, about 15cm wide.
Roll the pastry out on a floured surface and cut out 4 circles, about 15cm wide.
Leave to chill on the prepared baking tray in the fridge.
Heat a large frying pan then add the butter and fry the mushrooms for 5 minutes until there is no liquid left in the pan.
Season with salt and pepper, then take off the heat and mix the mushrooms with the parmesan cheese, parsley and garlic.
Remove the baking tray from the fridge and score a 1cm border around the edge of each tart, then spoon the mushrooms into the centre circle.
Brush the edge with the beaten egg, then bake the tarts for 20 minutes until puffed up and golden.
Serve immediately.
Serves
4
Preparation Time
30 minutes
Cooking Time
30 minutes
Main ingredients
Flour, Eggs, Cheese, Vegetables
Recipe Type
Dinner, Entertaining, Vegetarian
Level of Difficulty
Moderately Easy
