Delicious tartlets, perfect for a buffet or light appetiser, just choose your own mix of mushrooms to make it your own
Prep:30 mins
Serves 4
375g block all-butter puff pastryflour, for dusting25g butter300g mixed wild mushrooms or just one type, cleaned and sliced25g parmesan (or vegetarian alternative), finely grated small handful parsley leaves, chopped1 garlic clove, finely chopped1 egg, beaten
STEP 1Roll the pastry out on a floured surface and cut out 4 circles, about 15cm wide. Leave to chill on a lined baking tray in the fridge.STEP 2Heat oven to 200C/fan 180C/gas 6. Heat a large frying pan until hot, then add the butter and fry the mushrooms for 5 mins until there is no liquid left in the pan. Season, then take off the heat and mix mushrooms with the Parmesan, parsley and garlic.STEP 3Score a 1cm border around the edge of each tart, then spoon the mushrooms into the centre circle. Brush the edge with beaten egg, then bake the tarts for 20 mins until puffed up and golden. Serve immediately.
