Mushroom tart
If you’re hosting friends for a light weekend lunch, or looking for a dish that’s a little different to your midweek sandwich, a mushroom puff pastry tart is a delicious recipe to try
Ingredients
- All-butter puff pastry: 13.2 oz
- Flour: For dusting
- Butter: 0.9 oz
- Wild mushrooms: 10.6 oz
- Salt: To taste
- Black pepper: To taste
- Parmesan cheese: 0.9 oz
- Parsley: 0.2 oz
- Garlic clove: 1. chopped
- Egg: 1. beaten
Instructions
- 1
Roll the all-butter puff pastry onto a floured work surface and cut out 4 even circles. Transfer to a lined baking tray to chill for 30 minutes.
- 2
Preheat the oven to gas mark 7,425°F. Heat a frying pan over a medium heat,and then add the butter. Once melted,add the wild mushrooms and fry for around 5 minutes until the liquid has evaporated. Season with salt and black pepper to taste,then remove from the heat. Add the parmesan cheese,parsley,and chopped garlic clove to the pan and mix to combine. Leave to cool.
- 3
Remove the puff pastry circles from the fridge. Score a 1cm border around the edge of each puff pastry circle,and then spoon the mushroom mix into the center. Brush the edges with the beaten egg and bake for 20 minutes,until puffed and golden. Serve warm from the oven.
Cook it from the original
This recipe comes from finedininglovers.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on finedininglovers.co.uk