Mushroom & Cheese Tarts

Mushroom & Cheese Tarts

Growing your own mushrooms is easy. Try this delicious dish of flaky pastry and earthy mushrooms – it goes down well at dinner parties!

SERVES 4 AS A STARTER

• 10 mushrooms, sliced (any mushroom will do, but chestnut work well)

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• 1 packet of ready made puff pastry

• 4 tbsp cream cheese

• 2 tbs sour cream

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• 3 tbsp parmesan, grated, plus extra to sprinkle

• 1 egg, beaten

• Salt and pepper to taste

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• 1 bunch parsley

• 2 cloves of garlic, sliced

• 2 tbsp olive oil

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1. Preheat the oven to 190°C/fan 180°C/gas 5

2. Cut the pastry sheet into four rectangles. Run a sharp knife along all 4 edges of the pastry 1cm (½in) inside the edge, taking care not to cut all the way through. Prick the inside of the tarts’ shells with a fork and bake them for 10 minutes until golden brown. Remove from the oven and let cool slightly.

3. In a bowl, beat together the cream cheese, sour cream, egg and grated parmesan. Season generously with salt and pepper.

4. Heat the olive oil with the garlic in a pan, then add the sliced mushrooms, cook for 2-3 minutes until fragrant. Add the chopped parsley and remove from the heat.

5. Pour a little of the cheese mixture into each tart shell, top with the mushrooms and sprinkle a little cheese on top. Finish by adding some freshly ground pepper over them. Bake for 15 minutes.

Recipe & Photography By Anna Pettigrew

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About the Author

Anna Pettigrew
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