Mushroom and Tomato Tartlets

  So these tartlets were crazy easy and absolutely delicious! I love using store-bought puff pastry for savoury eats, and it's always worth buying a few extra packets and sticking them in freezer for a food emergency! Trust me, it happens here regularly. 
Being a uni student has made me extra frugal - and though money may be tight, your food doesn't have to be! Yummy food is not dependent on your bank account, all it takes is a little love, and a little time - and you could be making something that makes your flat mate say "mmm what's that? it smells SO GOOD!" when they walk into the kitchen. 
 LOL I've heard that people don't like it when food bloggers tell their whole life story before getting into the recipe, so without further a-do, let's make some cute mushroom tartlets!


serves: 4
freezer friendly: yes

INGREDIENTS
1 salad tomato, thinly sliced into 4 rounds
1 packet of store-bought puff pastry
flour (for dusting)
2 tbsp of butter
1 pack of chestnut mushrooms (washed n sliced)
2 garlic cloves (finely chopped)
25g grated parmesan
1 tsp dried parsley
salt
pepper
1 beaten egg (for golden tartlet rims)

METHOD
1. Line a baking tray with parchment paper.
2. Place tomato rounds flat on a piece of kitchen roll, and season with a pinch of salt.
3. Roll pastry out on a lightly floured surface. Cut out four circles, about 15cm wide. I used my flat mate's bowl, which was just over 15. Place pastry circles on baking tray and put in the fridge until needed. 
4. Preheat your oven to 180C fan/200C/gas mark 6. 
5. Get your frying pan out and heat on a medium flame until hot. Add in the butter, you wanna hear it sizzle! Chuck in the shrooms and fry for about 3 minutes. Then add in your garlic and parsley and fry until there is no liquid left in the pan. Season with some salt and peps.
6. Mix the mushrooms with the grated parm in a bowl, if you're like me and love your garlic butter shrooms, exercise restraint my friend! Your puff pastry will thank you!
7. Using a sharp knife, score a 1cm border around the edge of each tart. Using a fork, lightly prick the inside of the border. (This will let steam escape and stop the middle from puffing up too much!)
8. Place each tomato round in the middle of each ciricle. Spoon the shrooms on top and brush the edges of the tartlets with the beaten egg. Bake in the oven for about 20 mins, you want them puffed up and golden! 
8. Admire your works of art, snap a few pics and get eating. Congratulations, you are now a chef! 

If you decide to make these, let me know how you get on. 
P.S. if you like, leave a comment down below and say hi! 


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