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.

Ingredients

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

Method

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.





Enjoy!

Your VegHog

4 comments:

  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.

    ReplyDelete
    Replies
    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. :)

      Delete
  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.

    ReplyDelete
    Replies
    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.

      Delete

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