Wild Mushroom Tartlets

This month 2 easy Veggie recipes.

Wild Mushroom Tartlets

375g block of all butter puff pastry

25g butter

300g pack mixed wild mushrooms, wiped clean, [don’t wash]

50g parmesan, finely grated

Handful of chopped parsley

2 cloves of garlic, finely chopped

1 egg beaten

1 small ciabatta roll, blitzed to crumbs

100g pitted green olives, finely chopped

Roll the pastry on a floured surface and cut out 4 cir-cles about 15cm in dia. leave to chill on a lined baking tray in the fridge for about 15 – 20 mins. Heat the oven to 180C Fan. Heat a large frying pan add the butter and gently fry the mushrooms for about 5 mins until all liquid has left the pan, [don’t burn the butter]. Re-move from the heat, season, add half the parmesan and the garlic. Score a 1cm border around each tartlet and divide the mixture between them. Mix the crumbs, olives and the remainder of the parmesan, sprinkle over the mushrooms. Brush the edge of each tartlet with beaten egg, then bake for about 20 mins until puffed and golden. Serve with buttered baby new pota-toes and green peas.

Re-roll the pastry into a rectangle, sprinkle with more parmesan and black pepper. Fold in half and re-roll. Cut into stripes twist a few times and bake alongside the mushroom tarts