Monday, 23 November 2009
wild mushroom tartlets.
375g block puff pastry
flour, for dusting
300g mixed wild mushrooms (i just used button and chestnut mushrooms)
25g vegetarian cheese (veggie parmesan is ideal)
1 garlic clove, finely chopped
1 egg, beaten
1. roll out the pastry on a floured surface and cut out two or four circles (depending on how many you are cooking for). leave these to chill in the fridge on a baking tray.
2. heat the oven to 200 degrees celsius/gas mark 6. heat a large frying pan until hot, add the butter, and fry the mushrooms for five or so minutes, until there is no liquid left in the pan. season with black pepper, then take them off the heat and mix them in with the cheese and garlic. you can add parsley at this stage too, if you are a fan of it.
3. score a 1cm border around the edge of each pastry circle. this is what makes it puff up round the edge! be careful not to cut all the way through the pastry, though. brush the edges with the beaten egg, then spoon the mushrooms equally into the centre of the pastry circles.
4. bake the tarts for 20 minutes until they are puffed up and golden, and serve immediately.
these were simple to make but looked pretty impressive (according to my standards, anyway!). the pastry was a good accompaniment to the mushrooms, however, i found that it was quite a dry dish. when i make it next time, i think i'll make a sauce or gravy to go with it. i served them with salted mange tout. lovely.