Tartelettes crémeuses aux champignons en pâte feuilletée

Ingrédients

• 1 roll (13 oz or 375g) puff-pastry (shop-bought)
• 9 ounce (250g) chestnut mushrooms
• 1 large red onion (finely chopped (approx 1 cup))
• 2 ounce (60g) unsalted butter
• 1 teaspoon crushed garlic (or 1 clove fresh garlic (minced))
• 1/2 teaspoon dried thyme
• 1 tablespoon plain flour
• 1/4 cup single cream
• 1/4 cup milk (full-cream or semi-skimmed)
• salt and freshly ground black pepper (to taste (optional))

Préparation

1. 1

   --- Prepare the mushroom filling ---

2. 2

   Peel the onions and chop them finely. Wipe any black bits off the mushrooms and chop them coarsely.

3. 3

   Melt the butter in a large frying pan, then add the chopped onions, garlic and thyme and stir over a low heat until the onions start to soften.

4. 4

   Add the mushrooms, cover the frying pan with a lid, and leave for about 5 minutes on a very low heat until the mushrooms have released their moisture.

5. 5

   Remove from the heat and stir in the flour, removing as many lumps as possible.

6. 6

   Now add the cream and milk, return to the heat and stir until the mixture thickens.

7. 7

   Taste for seasoning, and add salt and black pepper to taste if necessary.

8. 8

   Remove from the heat and allow to cool while you prepare the pastry cases.

9. 9

   --- Prepare and fill the pastry cases ---

10. 10

    Grease a 12-hole muffin pan lightly with butter or spray with cooking oil.

11. 11

    Unroll the puff pastry. You should have a rectangle approximately 36cm x 24cm. Cut the pastry into 12 equal squares approximately 8cm or 9cm square.

12. 12

    Place each pastry square in one of the holes of the muffin pan.

13. 13

    Divide the mushroom mixture equally between the 12 pastry cases and fold the points of the pastry down over the filling. Don't enclose the filling completely. It's fine to leave gaps - this will give the finished tarts a nice rustic look.

14. 14

    Brush the top of the tarts with beaten egg to help them brown nicely.

15. 15

    --- Bake ---

16. 16

    Place the muffin pan in a pre-heated hot oven (200C / 400F) and leave them to bake for about 15 minutes. All ovens are different - my tarts were perfect after 15 minutes. Start to check after 12 minutes and remove from the oven when they are nicely browned.

17. 17

    Leave the tarts to cool slightly, then remove from the muffin pan and arrange on a serving platter.

18. 18

    Serve warm.