What you'll need: 375g block of all-butter puff pastry (you could make your own, but who has time?) Plain flour, for dusting 300g mixed wild mushrooms, cleaned and sliced 25g grated parmesan Small bunch of parsley, leaves chopped 1 finely chopped garlic glove 1 egg, beaten Time: 30 minutes Serves:
What you'll need:
- 375g block of all-butter puff pastry (you could make your own, but who has time?)
- Plain flour, for dusting
- 300g mixed wild mushrooms, cleaned and sliced
- 25g grated parmesan
- Small bunch of parsley, leaves chopped
- 1 finely chopped garlic glove
- 1 egg, beaten
Time: 30 minutes
Roll out your pastry onto a floured surface, and cut out four 15cm wide circles (you can cut with a knife around a saucer). Allow to chill on a baking tray in your fridge.
Heat your oven to 200C, and then melt the butter in a frying pan in a frying pan on the hob. Chuck the sliced mushrooms into the pan, and fry for five or six minutes, until there’s no liquid left. Take off the heat, and in a bowl, mix the mushrooms with the garlic, parmesan and parsley, along with plenty of seasoning.
Score a 1cm border around the edge of each pastry circle, and spoon the mushroom mix into the centre of each of them. Brush the edges of the tarts with beaten egg, and bake in the oven for 20 minutes, or until the tarts have puffed up and are golden. Serve hot, and with your favourite green vegetables.
This forest mushroom tart will go brilliantly with Unico Zelo Truffle Hound Barbera/Nebbiolo 2017. This wine goes well with earthy, mushroomy dishes so this should be a pairing made in heaven!
There you have it -- an easy recipe for Forest Mushroom Tarts!
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