Mixed Mushroom And Cheese Tartlets

By Sarah Hobbs

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With mixed mushrooms and cheese, these easy baked tarts are perfect for lunch or starters.

All you have to do is throw all your ingredients of Mixed Mushroom And Cheese Tartlets

  1. 2 sheets (25cm) frozen ready-rolled puff pastry, just thawed
  2. 1 egg, lightly whisked
  3. 50g butter
  4. 200g cup mushrooms, thickly sliced
  5. 100g enoki mushrooms, trimmed
  6. 100g oyster mushrooms, torn
  7. 200g portobello mushrooms, thinly sliced
  8. 2 garlic cloves, crushed
  9. 1 tablespoon coarsely chopped tarragon
  10. 150g brie, thinly sliced
  11. Rocket leaves, to serve

The instruction how to make Mixed Mushroom And Cheese Tartlets

  1. Preheat oven to 220u00b0C. Line an oven tray with baking paper. Cut a sheet of pasty into 4 squares and place on the lined tray. Cut the remaining pastry sheet into 1.5cm-thick slices. Arrange the sliced pastry in two layers over the sides of each square to create a border. Use a fork to lightly prick the bases all over. Lightly brush with egg. Place in the fridge for 10 minutes to rest.
  2. Meanwhile, melt half the butter in a large frying pan over high heat until foaming. Add half the mushrooms and cook, stirring occasionally, for 2-3 minutes or until tender and golden brown. Transfer to a bowl. Repeat with remaining butter and mushrooms and add the garlic. Cook, stirring, for 2 minutes or until tender. Transfer to the bowl. Add the tarragon to the mushroom mixture and season with salt and pepper.
  3. Place the pastry in preheated oven and bake for 12 minutes or until the base and sides are puffed. Remove from oven and spoon mushroom mixture evenly among each pastry case. Top with brie slices. Return to oven and bake for a further 5 minutes or until pastry is puffed and cheese melts.
  4. Place on serving plates and serve immediately with rocket, if desired.

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