Mushroom Pastry Tarts Recipes

MUSHROOM PASTRY TARTS

Steps:

• In a small dry skillet, toast walnuts over low heat 5-7 minutes or until lightly browned, stirring occasionally. Remove and set aside., In a large skillet, heat 2 tablespoons oil over medium heat. Add onions; cook and stir 6-8 minutes or until softened. Reduce heat to medium-low; cook 20-22 minutes or until onions are deep golden brown, stirring occasionally. Add garlic, brown sugar, salt and pepper; cook 1 minute longer. Transfer to a small bowl., Add wine to pan, stirring to loosen browned bits. Bring to a boil. Cook and stir 1 minute; pour over onions. In same skillet, heat remaining oil over medium-high heat. Add mushrooms and 1 teaspoon thyme; cook and stir 8-10 minutes or until liquid is almost absorbed. Stir in onions. Remove from heat; cover and set aside., Preheat oven to 400°. Unfold puff pastry. On a lightly floured surface, roll pastry into a 12-in. square. Cut into two 12x6-in. rectangles. Transfer to baking sheet. Using a sharp knife, score 1/2 in. from edges of each pastry (do not cut through). Using a fork, poke holes in pastry. Bake 10-12 minutes or until puffed and lightly browned. Remove from oven. Press down center with a spoon if necessary. Reduce oven setting to 350°., Spoon mushroom mixture over tarts. Sprinkle with walnuts; top with cheese. Sprinkle with remaining thyme. Bake 5 minutes longer or until cheese is melted. Cut each tart into six pieces.

WILD MUSHROOM TARTLETS

Steps:

• Roll the pastry out on a floured surface and cut out 4 circles, about 15cm wide. 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 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, parsley and garlic.
• Score a 1cm border around the edge of each tart, then spoon the mushrooms into the centre circle. Brush the edge with beaten egg, then bake the tarts for 20 mins until puffed up and golden. Serve immediately.

MEATLESS MUSHROOM TART

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Line a 10-inch pie dish with 1 sheet of puff pastry. Trim the edge so 1 inch hangs over the rim of the dish.
• Bake in preheated oven just long enough to set the pastry, 5 to 10 minutes.
• Cut the second sheet of puff pastry into 1 inch wide strips. Place the strips on the prepared baking sheet. Refrigerate the strips and the baked pie shell for at least 30 minutes, or up to 24 hours.
• Meanwhile, melt the butter in a skillet over medium-high heat. Stir in the onions, and cook until soft and transparent, about 6 minutes. Stir in the mushrooms and thyme, and cook until the mushrooms soften and release their juices, about 6 minutes. Mix the cream cheese into the mushroom mixture, stirring until melted. Season to taste with salt and pepper.
• Spoon the mushroom mixture into the pie shell. Arrange the pastry strips in a lattice pattern across the filling. Fold and crimp the ends of the strips together with the pie shell edge trimming any necessary pastry to make an even edge.
• Whisk the egg yolk and milk together in a small bowl, and use to brush the top of the pie.
• Bake in preheated oven until the crust is golden brown and the filling is heated through, up to 45 minutes. Check for doneness after 30 minutes. Cool another 30 minutes before serving.

PUFF PASTRY MUSHROOM TART

Steps:

• Preheat the oven to 375°F / 190°C / Gas Mark 5, no fan (if you have a convection oven reduce the temperature by about 20° or follow the manufacturer's instructions).
• Cut the button mushrooms into 1/4-1/3 inch (5-7mm) slices. Chanterelle mushrooms: leave small mushrooms whole, cut medium mushrooms into 2 parts, and large mushrooms into 3-4 parts. Don't cut the mushroom too thinly.
• Cut the shallot into slices, finely chop the garlic.
• Heat butter in a large frying pan over medium-low heat. When hot add the onions and thyme, cook for a couple of minutes, until the onion is soft. Add the garlic and cook for 30 seconds, stirring.
• Transfer the onions with garlic to a plate.
• Add oil to the pan and increase the heat to the highest setting. Add mushrooms in an even layer, starting with button mushrooms (chanterelle mushrooms should be on top of button mushrooms). Cook without stirring for 1-2 minutes then add the vinegar and cook, stirring, for about 4-8 minutes (depending on how powerful your stovetop is) until the mushrooms have reduced their volume in half and all the liquid is evaporated. Don't stir the mushrooms for about a minute when almost all liquid is evaporated, letting the mushrooms brown a little.
• Add the onions with garlic back to the pan, stir with the mushrooms. Season the mushrooms and onions with salt and pepper. Transfer to a plate and leave to cool slightly.
• Take the puff pastry out of the fridge. With a tip of a sharp knife, score through the top layers of the puff pastry by running the knife along all four sides of the dough (leaving about 1-inch / 2.5 cm border). Do not cut all the way through the dough. Transfer the pastry, along with the parchment paper that comes with it to a baking sheet. Prick the dough (but not the borders) with a fork.
• Sprinkle the cheese in an even layer over the dough.
• Top with cooled mushrooms and onions.
• Brush the edges of the tart with beaten egg. Prick the dough with a fork a couple times more (or it will puff up in the oven), not the edges, just the center of the tart.
• Bake the tart for about 20-25 minutes or until golden.
• Enjoy!

MUSHROOM TART

Steps:

• Put 175g Flora 100% Natural Ingredients, wholemeal flour, half the thyme and a pinch of salt in a food processor and pulse until it starts to clump together. Add 2-3 tbsp cold water and pulse again until it forms a ball. Wrap and chill for 20 mins.
• Meanwhile, heat the remaining 2 tbsp spread in a frying pan, and fry the mushrooms and onions for 10 mins until soft and lightly golden. Season well and remove from the heat.
• Heat the oven to 220C/fan 200C/gas 7. Add a large flat baking sheet to the oven to heat up. Whisk the soft cheese with half the chives, remaining thyme and all the garlic. Season well.
• Roll the pastry out in between two sheets of parchment to a rough rectangle shape, the thickness of a £1 coin, about 30x40cm. Remove the top layer of parchment and smooth over the soft cheese mixture, leaving a 5cm border. Spoon over the mushrooms, in an even layer over the soft cheese, then fold over the 4 sides of the border to overlap the filling slightly. Trim the sides before you fold over if you need to, but will look lovely when baked either way. Glaze the pastry with egg.
• Using the parchment to help you, slide the tart onto the hot tray with the paper. Bake for 35-40 mins until the pasty is cooked though, and crisp. Scatter with the remaining chives to serve, along with a green salad.