Mushroom and Parmesan Tartlette
Ingredients
Serves 4 - Ready in 60 minutes
- 2 sheets puff pastry
- flour, for dusting
- 25g butter
- 400g wild mushroom mix, sliced
- 25g grated parmesan
- 1 teaspoon parsley
- 1 teaspoon chopped garlic
- 1 egg, beaten
- Cut out 4 circles from the puff pasty sheets, around 15cm wide each. Leave to chill on a lined baking tray in the fridge.
- Heat oven to 200c/180c fan/gas mark 6. Heat a large frying pan. Once hot add the butter and fry the mushrooms for 5 minutes until no liquid remainds in the pan. Season and then remove from the heat and mix with the parmesan, parsley and garlic.
- Around the edge of each tart score a 1cm border, spoon the mushroom mix inside of this border. Brush the edge of each tart with beaten egg and bake the tarts for 20 mins until golden and puffed. Serve immediately.
