We love these Mini Meadow Mushroom Tarts, they are perfect for as a canape, entrée or serve them as part of a shared dinner situation like a BBQ or pot luck.
What makes this dish is the golden flaky pastry is topped with mushrooms, which have been sauteed with garlic and herbs, then finished with a dollop of sour cream. Mini Meadow Mushroom Tarts are simply delicious!
Ingredients in Mini Meadow Mushroom Tarts
- Frozen Flaky Puff Pastry
- Swiss Brown Meadow Mushrooms
- Garlic
- Butter
- Olive oil
- Flat Leaf parsley
- Rosemary
- Egg
- Sour cream
How to make Mini Meadow Mushroom Tarts:
Preheat oven to 180 degrees fan bake
Add the butter and olive oil to a pan over a medium heat and once the butter has melted, add the mushrooms cook for a few minutes then season with salt and pepper and add the rosemary.
Cook until the mushrooms look a darker colour and are cooked, around 4 minutes. Not too long as they will continue to cook in the oven when they are assembled as the tarts.
Add the garlic and cook for 1 minute. Turn the heat off and add the parsley. Stir and leave to cool. Taste and adjust seasoning if needed.
Cut pastry into approx. 7cm circles. I use a cookie cutter for this, but you can use a glass or a jar.
Place on a lined baking tray.
Score a 1 cm border around the border of the pastry circles with a knife. Brush with beaten egg and top with around a teaspoon of mushroom mix, place it inside the border you created.
Bake for approx. 18 minutes until golden and pastry is cooked.
Leave to cool, then top with a little sour cream and a piece of parsley.
Serve
If you are looking for more recipes using mushrooms check out my posts for Meadow Mushroom Tart with Feta and Meadow Mushroom & Chicken Taco Stack.
Common questions about Mini Meadow Mushroom Tarts
Can I make my own pastry? Absolutely. Homemade will be lovely too.
What can I use instead of sour cream? Cream fraiche or feta cheese would be delish.
What wine would you serve with Mini Meadow Mushroom Tarts? A light Pinot Noir would be a great match with the earthiness of the mushrooms.
Mini Meadow Mushroom Tarts
Ingredients
- 2 sheets of flaky puff pastry defrosted
- 350 grams Swiss Brown Meadow Mushrooms finely chopped into 1 cm cubes
- 1 clove garlic finely chopped
- 25 grams butter
- 1 teaspoon olive oil
- 1 tablespoon chopped flat leaf parsley + 20 small parsley leaves for garnish
- 1 tablespoon chopped Rosemary
- 1 egg beaten
- Sour cream for garnish
Instructions
-
Preheat oven to 180 degrees fan bake
-
Add the butter and olive oil to a pan over a medium heat and once the butter has melted, add the mushrooms cook for a few minutes then season with salt and pepper and add the rosemary.
-
Cook until the mushrooms look a darker colour and are cooked, around 4 minutes. Not too long as they will continue to cook in the oven when they are assembled as the tarts.
-
Add the garlic and cook for 1 minute. Turn the heat off and add the parsley. Stir and leave to cool. Taste and adjust seasoning if needed.
-
Cut pastry into approx. 7cm circles. I use a cookie cutter for this, but you can use a glass or a jar.
-
Place on a lined baking tray.
-
Score a 1 cm border around the border of the pastry circles with a knife. Brush with beaten egg and top with around a teaspoon of mushroom mix, place it inside the border you created.
-
Bake for approx. 18 minutes until golden and pastry is cooked.
-
Leave to cool, then top with a little sour cream and a piece of parsley.
-
Serve
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