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Preheat oven to 180 degrees fan bake
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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.
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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.
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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.
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Cut pastry into approx. 7cm circles. I use a cookie cutter for this, but you can use a glass or a jar.
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Place on a lined baking tray.
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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.
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Bake for approx. 18 minutes until golden and pastry is cooked.
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Leave to cool, then top with a little sour cream and a piece of parsley.
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Serve