Whether you’re wanting a decadent starter or a perfect partner for your main, this is the recipe that you are unknowingly searching for. With its stunning blend of mushrooms, herbs and cheese… this tart will be up anyone’s street – unless they don’t like mushrooms but honestly, they are beautiful so I don’t know why you wouldn’t want them. I served this tart as a main with dauphinoise potatoes but it’s so flexible and can be served alone or with any side of your choice.
- 25g Parmesan
- 300g Wild Mushrooms – Feel free to mix it up
- 2 Cloves garlic – Chopped finely
- Parsley – Handful of leaves, chopped
- 1 Egg – Beaten
- 25g Butter
- 1 Pack of Shop-bought Puff Pastry – You’re on a student site remember
- Flour – only a little bit for dusting the side down
- Pinch of Salt
- Pinch of Pepper
Step One: Flour a kitchen surface and roll out your puff pastry. Cut four circles out of the pastry – at around 15cm in circumference. You can make these bigger or smaller depending on your appetite.
Step Two: Heat up your oven to 200C/ 180C Fan. Heat up a large frying pan until hot and add your butter.
Step Three: When the butter has melted, add your mushrooms. Fry the mushrooms for around 4/5 minutes.
Step Four: Season the mushrooms with salt and pepper before removing them from heat. Add the parmesan, garlic and parsley and mix thoroughly.
Step Five: Score a border around 1cm from the edge of your tarts, making sure not to cut through. Spoon your mushroom mixture into the middle of each tart.
Step Six: Beat your egg to make an egg wash. Brush the edge of each tart with the egg wash – this will allow the edges to puff up.
Step Seven: Bake your tarts for 20 minutes – you’re aiming for a golden puffy exterior! Enjoy your tarts!!!!