Recipes

Mushroom Tartlets

A delicious blend of sauteed mushrooms in golden pastry, perfect for a quick and easy canape.

First begin by preparing the pastry. If using pastry sheets, cut into rounds and press into tartlet tins. Prick the bases with a fork. Blind bake at 180°C for 10–12 minutes until lightly golden. If using ready-made shells, set them aside.
Then begin making the filling. Heat a drizzle of olive oil in a pan over medium heat. Add the chopped shallot and cook for 1-2 minutes until softened.
Then, tip in the chopped mushrooms and cook for 6-8 minutes until they release their moisture and it evaporates. They should reduce and turn golden.
Stir in the thyme leaves, salt, and pepper. Taste and adjust seasoning as needed.
Spoon in the crème fraîche (start with 2 tbsp and add more for a richer filling). Mix until glossy and combined. Remove from heat.
Fill each tartlet shell generously with the mushroom mixture.
Return to the oven for 8-10 minutes at 180°C to set the filling and crisp the edges.
Garnish with extra thyme leaves and serve warm as a starter, snack, or part of a buffet.