MUSHROOM TARTS
Steps:
- Peel & finely slice shallots. Heat olive oil and saute shallots for about 10 mins or until soft. Peel & crush garlic and add to shallots. Wipe & finely chop mushrooms. There's no need to peel them. Add to shallot pan and saute until mushrooms are soft and all liquid has evaporated. (Don't skimp time on this bit or the final tart filling will be too runny.) Remove pan from heat and stir in the mustard. Stir in the cream. Season with salt and pepper to taste. Preheat oven to 190c / 375F / Gas Mark 5. Grease tart tins. (A larger 4x10cm diameter Yorkshire Pudding tin is ideal.) Roll out pastry to about 1/2 cm thick and line tins. Divide mushroom mixture equally between each tart and brush visible pastry with a little milk to help it brown. Bake for 30 mins or until pastry is golden. Sprinkle tops of tarts with fresh shredded tarragon or basil just prior to serving.
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Ebony Geng! Tv
[email protected]I love mushroom tarts and this recipe didn't disappoint. The tarts were easy to make and tasted amazing. I will definitely be making these again.
Ali Princx
[email protected]These tarts were so good! The filling was creamy and flavorful, and the crust was perfectly flaky. I made them for a potluck and they were a huge hit. Everyone raved about them!
M Sebaya
[email protected]This was my first time making mushroom tarts, and they turned out great! The recipe was easy to follow and the tarts were delicious. I used a mix of white and brown mushrooms, and I added a bit of Gruyère cheese to the filling. I also brushed the top
ELOM THANKGOD
[email protected]These tarts were a hit at my dinner party! Everyone loved the crispy crust and the savory filling. I used a variety of mushrooms, including shiitake, oyster, and cremini, and they all worked perfectly. I also added a bit of chopped fresh rosemary, wh
Garry
[email protected]I've always been a fan of mushroom tarts, but this recipe takes it to a whole new level. The combination of mushrooms, cheese, and herbs is divine. I especially love the addition of the puff pastry, which gives the tart a light and flaky crust. I'll