Ready-made puff pastry is an easy way to make impressive puffed tartlets. Use whatever your favourite combination of mushrooms is and experiment with different herbs to create different flavours. These make an ideal starter or can be served as part of a buffet or as canapés.
- 375g block puff pastry
- 300g wild mushrooms
- 1 red onion finely chopped
- 25g butter
- 25g parmesan
- 50g goats’ cheese
- small handful rosemary, finely chopped
- 1 garlic clove, finely chopped
- 1 egg, beaten
- flour, for dusting
Flour a kitchen surface well and roll out the puff pastry. Cut into four circles, approx 15cm wide apiece, and place in the fridge to chill.
Pre-heat the oven to 200 degrees. Meanwhile, melt the butter in a large frying pan and fry the garlic and onion until golden. Add the wild mushrooms and fry for a further 5 mins. Mix in the rosemary and parmesan, then season well.
Score a 1cm border round the edge of each pastry circle and spoon the mushroom mixture into the centre. Top with small blobs of goats’ cheese.
Brush the edge of the tart with beaten egg and bake for 20 mins, until puffed and golden. Serve immediately.