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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

  1. Preheat oven to 180 degrees fan bake
  2. 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.
  3. 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.
  4. 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.
  5. Cut pastry into approx. 7cm circles. I use a cookie cutter for this, but you can use a glass or a jar.
  6. Place on a lined baking tray.
  7. 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.
  8. Bake for approx. 18 minutes until golden and pastry is cooked.
  9. Leave to cool, then top with a little sour cream and a piece of parsley.
  10. Serve