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Mixed mushroom and cheese tartlets
Mixed mushroom and cheese tartlets
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Savory mushroom and cheese tarts - ideal for any meal!
Ingredients:
  • 2 sheets (25cm) frozen ready-rolled puff pastry, just thawed
  • 1 egg, lightly whisked
  • 50g butter
  • 200g cup mushrooms, thickly sliced
  • 100g enoki mushrooms, trimmed
  • 100g oyster mushrooms, torn
  • 200g portobello mushrooms, thinly sliced
  • 2 garlic cloves, crushed
  • 20.00 ml coarsely chopped tarragon
  • 150g brie, thinly sliced
  • Rocket leaves, to serve
Instructions:
  • Preheat your oven to 220°C. Line an oven tray with baking paper. Cut one sheet of pastry into 4 squares and place them on the lined tray. Cut the second pastry sheet into 1.5cm-thick slices. Arrange the sliced pastry around the edges of each square to create a border. Gently prick the bases with a fork. Brush them lightly with egg wash. Chill in the fridge for 10 minutes.
  • In a large frying pan, melt half of the butter over high heat until foaming. Cook half of the mushrooms for 2-3 minutes until tender and golden brown. Transfer to a bowl. Repeat with the remaining butter and mushrooms. Stir in the garlic and cook for 2 minutes until tender. Transfer to the bowl. Mix in the tarragon and season with salt and pepper.
  • Bake the pastry in the preheated oven for 12 minutes until puffed. Spread mushroom mixture evenly among pastries and add brie slices. Bake for 5 more minutes until pastry is puffed and cheese melts. Enjoy!
  • Serve immediately with rocket on the side, if desired.

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