13 October 2014

Chestnut mushroom tartlets

Shame on me for not posting more mushroom recipes lately! I have no explanation for how this could've happened, as mushrooms have been my most favourite cooking ingredient ever since I've been a vegetarian. Today I can hopefully make this a little bit better by sharing my mushroom tartlet recipe with you. Serve these to your friends at parties or take them with you as a snack on the go. I might make something similar for the upcoming (is it too early to even mention?) Christmas parties.

This recipe makes about 20 tartlets.


320 g shortcrust pastry
1 tbsp olive oil
4 small shallots
2 garlic cloves
4 large chestnut mushrooms
8-10 small tomatoes
Ground black pepper
50 g mature cheddar


Chop the shallots, garlic and mushrooms. Heat olive oil in a pan and cook the shallots and garlic soft. Add the mushrooms for a few minutes so that their excess fluid evaporates. Season with salt, ground black pepper, sage and thyme to taste.

Grate the cheese and prepare the pastry. Out of convenience I used a ready made pastry, but a homemade one would also be great here. Roll the pastry out thinly and cut small circles from it with a cookie cutter. The size depends a little bit on your muffin case size. Place the pastry circles into the muffin cases so that there will be a small edge going up the sides.

Slice the tomatoes and put a slice or two onto each pastry cup. Then fill them with the mushroom and shallot mix and finally the cheese.

Bake the tartlets at 180C for about 20-30 minutes until the pastry is baked crispy and the cheese has melted into golden brown goodness.


Your VegHog


  1. Thanks for stopping by my blog. I'm happy to have discovered yours too. I adore mushrooms and these tarts would not last long at my house.

    1. Hi Lisa! It's always nice to find a new blog to follow and yours looks really great. Believe me, these were eaten pretty quickly, maybe I'll make a double batch the next time. :)

  2. I have to admit I am not a huge fan of mushrooms, I have never really taken to them. But saying that the only kind I will eat are the chestnut, so your recipe appeals (and I know my husband would love them). The tartlets are so dainty and pretty. Who knows, I may just have a go at making these.

    1. I am a big mushroom fan now, but didn't like them as a child. Same thing with olives. You could fill the tartlets with some other veg as well. Today I started planning some broccoli tartlets.


Thanks for reading! I would very much appreciate any comments or suggestions from you.