These mushroom tarts, from goodtoknow user Stephanie, make a lovely dinner or lunch with steamed green veg. The mushroom mixture can be made ahead of time and allowed to cool, before baking
- 150g shortcrust pastry
- 1tbsp olive oil
- 300g mushrooms
- 4 shallots (or a small onion), peeled and finely sliced
- 2 cloves garlic, peeled and crushed
- 1tsp English mustard
- 100ml single/double cream
- Salt and pepper to taste
- Fresh tarragon or basil
- You'll also need:
- 4x10cm diameter Yorkshire Pudding tin
Heat the olive oil and saute the shallots for about 10 mins or until soft. Add the garlic to the shallots.
Clean and finely chop the mushrooms – there’s no need to peel them. Add to the shallots pan and saute until the mushrooms are soft and all the liquid has evaporated. (Don’t hold back on time for this bit or the final tart filling will be too runny.)
Remove the pan from heat and stir in the mustard. Stir in the cream. Season with salt and pepper to taste.
Preheat an oven to 190ºC/375ºF/gas 5. Grease the tart tins. (A larger 4x10cm diameter Yorkshire pudding tin is ideal for these tarts.)
Roll out the pastry to about 1/2cm thick and line the tins. Divide the mushroom mixture equally between each tart and brush visible pastry with a little milk to help it brown.
Bake for 30 mins or until pastry is golden.
Sprinkle the tops of tarts with fresh shredded tarragon or basil, prior to serving.
Any mushrooms can be used, but a mixture is best e.g. 1 large flat mushroom and the rest of the weight in chestnut mushrooms