Golden puff pastry topped with a mixture of onion, herbs and both wild mushrooms and white mushrooms. Perfect as an appetiser/starter, and can be eaten hot or cold. Feel free to use your own mix of mushrooms if you prefer.
If you suspect I’ve been replaced by a clone, ask them if they like mushrooms. If they respond with anything other than a fervoured speech declaring their love for mushrooms, they’re a clone. My clone wouldn’t have the capacity to comprehend how wonderful mushrooms are. But moving on to the tartlets…
Yield; 15 tartlets (96 kcal per tartlet) Cook time; 25 minutes (in total)
- One tablespoon of non-dairy margarine, I used Vitalite
- One small brown onion, minced
- Three cloves of garlic, minced
- 500g(1lb 1.5oz) mushrooms, thinly sliced
- One tablespoon of both dried tarragon and dried parsley
- Two tablespoons of non-dairy single cream, I used Alpro soya cream
- Salt and black pepper to taste
- 320g(11oz) ready made puff pastry, I used JusRol
- A couple of tablespoons of non-dairy milk
- In a large frying pan over a medium heat, melt the margarine. Once melted, add the onion and garlic, cook for five minutes.
- Then add the mushrooms, cream, herbs and season with salt and pepper. Fry for around five minutes, or until the liquid has evaporated. It might seem like a lot of mushrooms, but they will cook down considerably.
- Once cooked, set aside until the mushrooms have cooled to room temperature. Then refrigerate.
- Preheat the oven to 220ºC/200ºC fan assisted/400ºF
- I used JusRol ready rolled puff pastry, but if you’re using a block then roll out 320g until you get a 35cm x 23cm (14”x9”) rectangle. With the longest side of the pastry facing you, slice it into three horizontal pieces. Then divide each third into five equal squares.
- Add a heaped tablespoon of the mushroom mixture onto the centre of each square of pastry. Brush the edges of the pastry with a little non-dairy milk. Place onto a lined baking tray and bake for ten minutes, or until the pastry has risen and become golden.
- Transfer onto a cooling tray if you want to serve them cold, or eat them whilst hot.