Mini mushroom puff pastry tarts
Made for entertaining, these mini mushroom puff pastry tarts are fabulously flaky, sensationally savoury and cheerfully cheesy. Tarragon and garlic mixed mushrooms combine with melty cheese and buttery pastry for a bite that’s too hard to resist.
Ingredients
Method
Ingredients
- 120g butter
- 1 onion, finely sliced
- 2 cloves garlic, minced
- 1 Tbsp dried tarragon
- 350g mixed mushrooms, sliced
- 2 frozen puff pastry sheets, defrosted
- 1 ½ cups grated cheese
- 1 egg, beaten
Method
- Preheat your oven to 180°C fan bake. In a large frying pan, melt the butter over medium-high heat. Add the onion, garlic and tarragon. Sauté for a few minutes or until softened.
- Add the mushrooms and cook for a further 8-10 minutes or until golden. Season with salt and pepper.
- Cut each puff pastry sheet into nine and place on a lined baking tray. Prick the centre of each pastry with a fork. Top each tart with cheese, followed by the mushrooms, leaving a border around the edges.
- Brush the egg over the edges of the pastry.
- Bake for 15-20 minutes or until golden brown. Serve and enjoy.
Tips:
- These mini mushroom tarts can also be made into one large tart, simply skip the cutting and prick the centre of a pastry with a fork, before adding on the cheese.