Wild Mushroom Pastry Tarts
These little tarts deliver rich mushroom flavor in a simple and elegant way. They bake fast and pair beautifully with a crisp salad. The mix of chestnut mushrooms, herbs, and creamy cheese creates a filling that tastes luxurious without extra effort.
Equipment
- Skillet
- Baking Sheet
Ingredients
- 1 320g shop bought puff pastry
- 400 g chestnut mushrooms sliced
- 2 shallots diced
- 1 teaspoon fresh thyme
- 150 g cream cheese
- ½ a cup grated parmesan cheese 50g
- Handful fresh parsley chopped
- Salt and pepper to season
- 2 tbsp olive oil
- 1 tablespoon butter
Instructions
- Preheat the oven to 400ºF / 200ºC degrees.
- Heat the olive oil and butter in a pan then add in the shallots and mushrooms and fresh thyme.
- Cook until softened and all the liquid has been absorbed.
- Remove from the heat and stir in the cream cheese, parsley and grated parmesan. Season with salt and pepper.
- Unroll the pastry and cut into four squares.
- Score a border around the edge of each and prick the base several times.
- Divide the creamy mushroom mixture between each pastry keeping inside the scored border.
- Place in the oven for around 15 minutes until the edges are puffed up and golden brown.
- Serve with a crisp green salad.
