Mushroom and Parmesan Tartlette
Mushroom tartlette
Ingredients
Serves 4 - Ready in 60 minutes
  • 2 sheets puff pastry
  • flour, for dusting
  • 25g butter
  • 400g wild mushroom mix, sliced
  • 25g grated parmesan
  • 1 teaspoon parsley
  • 1 teaspoon chopped garlic
  • 1 egg, beaten
  1. Cut out 4 circles from the puff pasty sheets, around 15cm wide each. Leave to chill on a lined baking tray in the fridge.
  2. Heat oven to 200c/180c fan/gas mark 6. Heat a large frying pan. Once hot add the butter and fry the mushrooms for 5 minutes until no liquid remainds in the pan. Season and then remove from the heat and mix with the parmesan, parsley and garlic.
  3. Around the edge of each tart score a 1cm border, spoon the mushroom mix inside of this border. Brush the edge of each tart with beaten egg and bake the tarts for 20 mins until golden and puffed. Serve immediately.
Purchase the vegan Pukka pie range
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Mushroom Tartlette


Mushroom Tartlette Recipe

CHOPPED GARLIC X 250G
CHOPGARLIC
£0.96 1x250gm
GASTRONORM SHEETS 12x625g
GS
£21.94 1x12
PARSLEY JAR
PARSLEY
£2.53 1x80gm
PLAIN FLOUR FINE LADY   1 x 1.5 Kg
FLOUR15
£1.14 1x1.5kg
Un  Salted  250 GM BUTTERS 40
LBUTTER1
£76.79 1x40
WILD MUSHROOM MIX x 600g
MUSHMIX
£3.04 1x600g