Friday, 21 September 2012
Garlic mushroom tart
This is my version of fast food - easy to prepare in advance and just thrown in the oven from frozen when required - the ideal on a Friday night after a long week at work. I absolutely love garlic mushrooms, this is a fab way of making them into a main course. Lovely with a rocket salad.
375g block puff pastry
flour, for dusting
300g mixed wild mushrooms or mix of wild and chestnut, cleaned and sliced
25g Parmesan (or vegetarian alternative), finely grated
1 garlic clove, crushed
1 egg , beaten
Cost per portion: £0.78
Nutrition: 473 calories, 39g carbs, 12g protein
Roll the pastry out on a floured surface and cut out 4 circles, a saucer is about the right size. Leave to chill on a lined baking tray in the fridge.
Heat oven to 200C/fan 180C/gas 6.
Heat a large frying pan until hot, then add the butter and a dribble of oil and fry the mushrooms for 5 mins until there is no liquid left in the pan.
Season, then take off the heat and mix mushrooms with the Parmesan and garlic.
Score a 1cm border around the edge of each tart, then place in the oven for 8 minutes to blind bake.
Remove from the oven and spoon the mushrooms into the centre circle. Tarts can be frozen at this point for cooking later if required.
Brush the edge with beaten egg or milk, then bake the tarts for 8-12 mins until puffed up and golden. Serve immediately.
To cook from frozen these take around 12 minutes but do not gain as much puff.