Puff Pastry Mushroom Tarts

These gorgeous individual tarts are the result of some kitchen playtime aimed at producing non-meat options for serving at Mum’s birthday party – I think they’ll be going on the menu 🙂

A forest of mushroomsI debated whether or not to add garlic to the recipe but in the end decided against – the flavours of these particular mushrooms are so amazing I just wanted to let them shine.  However, if using a mix of more ‘ordinary’ mushrooms, then I’d probably include it.  As ever, with this and everything you cook, the choice is yours!

Serves two if cut into approx. 12cm circles – will make more if circles are smaller 😉

Approx 200g of ready made puff pastry
A knob of butter
250-300g mixed wild/’exotic’ mushrooms, roughly chopped (we used golden enoki, white enoki and brown shimeji – whatever you use, choose really flavourful varieties like these, morrel, shiitake or porcini, for example)
25g-30g parmesan, finely grated
Small handful fresh parsley leaves, roughly chopped
1 small onion, finely diced
1 garlic clove, crushed (optional)
Sea salt and freshly ground black pepper
1 egg, beaten

Set the oven to preheat at gas mark 6/200°C/400°F.

Pastry circlesRoll the pastry out and cut four circles – mine were about 12cm each.  Brush two circles with beaten egg then stack the other two on top…so you have two discs, each made of two layers of pastry.
Apologies for the absence of visuals – the lighting (and the lack of my photography skills) was doing grim pink and green things to the colour of the pastry.  And let’s face it, my ‘solution’ of using this black and white effect isn’t desperately appetising either.  Perhaps you can see why I gave up trying to take photos of the uncooked pastry?!

Pastry cuttersIf you have a suitably sized smaller pastry cutter, use it to score a 1cm-ish border around the edge of each pastry circle – don’t go all the way through the layers, just about half way.  You can do it with a knife if you don’t have a pastry cutter.

Leave to chill in the fridge, but not on the baking tray you intend to use to bake them on.  All will become clear my friend, read on…

Finely diced onionsHeat the butter in a large frying pan and cook onions over a low heat until soft.

Cooked onion and mushroomsTurn up heat a little, add chopped mushrooms (and crushed garlic if using) and cook for a further 5 minutes or so, making sure there’s no liquid left in the pan.

Mushrooms, parsley and parmesanCombine cooked onions and mushrooms with parsley and parmesan.  Season with salt and pepper.

This is my tip for avoiding a soggy bottom on your tart (ooh, err!) –  lightly oil your baking tray and pop it into the oven to heat while you finish prepping up the tarts.  See why it’s a good thing your baking tray isn’t in the fridge? 😉

Spoon the mushroom mix into the marked centre circle of each chilled pastry disc then brush the edge  with beaten egg.

Mushroom Tarts - bakedCarefully slide onto your preheated baking tray and bake for about 15-20 mins, until puffed up and golden brown.

Mushroom Tart - puff pastryServed here with oven baked, truffle butter drizzled asparagus (oh yeah baby!), on a bed of crushed carrots, with roasted baby potatoes.  Really, really good 🙂

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