Wild Mushroom Tartlets

Wild Mushroom Tartlets

375g block of all butter puff pastry

flour for dusting

25g butter

300g mixed wild mushrooms or just one type, cleaned and sliced

25g parmesan, finely grated

small handful of parsley leaves, chopped

2 med garlic cloves, finely chopped

1 egg beaten

Roll the pastry out on a floured surface and cut 4 rectangles about 15cm x 10cm. Leave to chill on a lined baking tray in the fridge. Heat the oven 180C. Heat a large frying until hot, add the butter and fry the mushrooms for about 5 mins until there is no liquid left in the pan. [DON’T BURN THE BUTTER], keep moving the mushrooms around. Season, then take pan off the heat and mix the parmesan, parsley and garlic with the mushrooms. Score a 1cm border around the edge of each pastry base, then spoon the mixture into each tartlet. Brush the edge with the beaten egg, then bake for about 20 mins until puffed up and golden. Serve while hot from the oven.

 

 

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