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Mini mushroom tartlets

by Helen Graves
  1. Mini mushroom tartlets
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These delightful mini mushroom tartlets from Helen Graves are the perfect addition to a Mad Hatter’s tea party – but hopefully these mushrooms won’t have you taking on giant, or miniscule, proportions. Serve these earthy tartlets with pleasingly bitter dandelion tea for a taste of the countryside. For more fantastical Mad Hatter's tea party recipes, visit our page celebrating the 150th anniversary of the publication of Alice's Adventures in Wonderland.

First published in 2015
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We’re calling these mini magic mushroom tarts but don’t worry, there aren’t any actual hallucinogenic involved. You can use any combination of mushrooms depending on what is in season; chanterelles would be a particularly nice addition, so get as fancy as you like.

The sour cream garnish on top makes a nice addition flavour-wise and it also looks pretty, so don’t skip it.

Ingredients

Metric

Imperial

  • 320g of puff pastry, 1 packet
  • 300g of mushrooms, (mix of chestnut and closed-cup mushrooms) diced
  • 1 garlic clove, large, crushed
  • 25g of butter
  • 1 dash of white wine
  • 1 tbsp of parsley, chopped
  • 1 egg, beaten
  • sour cream, to garnish
  • flour, for dusting
SAVE RECIPE

Method

1
Preheat the oven to 200°C/gas mark 6
2
On a lightly floured surface, roll out the pastry until it is the thickness of a 2 pence piece. Cut circles to the desired size of your tartlets (until there are approximately 20) and place on a lined baking tray. Refrigerate while you make the filling
3
Melt the butter in a frying pan and add the mushrooms. Cook for 5 minutes or so, then splash in the wine. Add the garlic and cook until no liquid remains, then stir in the parsley and season with salt and pepper. Set aside to cool
4
When ready to cook the tartlets, remove the pastry from the fridge and score a 1cm border around each edge. Brush with the beaten egg and fill the inside of the circles with mushroom mix
5
Bake for approximately 20 minutes, or until the pastry is puffed up and golden brown. Once cooled a little, top each with ½ teaspoon sour cream and serve
First published in 2015
Helen Graves

Helen Graves is Head of Content at Great British Chefs. She's also the author of the cookbook LIVE FIRE: Seasonal Barbecue Recipes and Stories of Live Fire Traditions, Old and New, and the editor of Pit, an independent magazine with roots in live fire cooking.

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