Mushroom Tartlets
Mushroom Tartlets
Cooking time: 4 mins
Serves: 30
Recipe by Lurpak
Mushroom Tartlets
Instructions
1. On a flat, floured surface, roll out the pastry and cut into four circles that are about 15cm wide. Leave to chill in the fridge on a lined baking tray.
2. Heat the oven to 200C/Gas 6. Heat a large frying pan on a high heat. Add the Lurpak® and fry the mushrooms for 5 minutes or until there is no liquid left in the pan. Season with salt and pepper, then take off the heat and mix the mushrooms with Parmesan, parsley and garlic.
3. Score a 1cm border around the edge of each tart, then spoon the mushrooms into the centre circle. Brush the edges with the egg. Bake the tarts for 20 minutes until they are puffed up and golden. Serve immediately.
Ingredients
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25g Lurpak®
375g block all-butter puff pastry
25g Parmesan, grated
300g wild mushrooms, cleaned and sliced
Handful parsley, chopped
1 egg, beaten
1 garlic clove, finely chopped
Instructions
1. On a flat, floured surface, roll out the pastry and cut into four circles that are about 15cm wide. Leave to chill in the fridge on a lined baking tray.
2. Heat the oven to 200C/Gas 6. Heat a large frying pan on a high heat. Add the Lurpak® and fry the mushrooms for 5 minutes or until there is no liquid left in the pan. Season with salt and pepper, then take off the heat and mix the mushrooms with Parmesan, parsley and garlic.
3. Score a 1cm border around the edge of each tart, then spoon the mushrooms into the centre circle. Brush the edges with the egg. Bake the tarts for 20 minutes until they are puffed up and golden. Serve immediately.
