I am currently on a diet and if you read my previous post you would know that when I am on a diet, the Mr gets all sorts of interesting foods to try! I had a Wild Mushroom Tartlets recipe that I found here but decided to change it a bit to suit my pocket. The result, everyone loved them and a request has been made to have them again!

Serves four:

Prep and frying time: 15 minutes

Baking time: 20 minutes at 180°C


1 packet of puff pastry

300g mushrooms

Half of one onion

1tps of garlic / 2 cloves of fresh garlic chopped up

50g of grated cheddar cheese (two handfuls) (optional) (you can use parmesan instead)

1 small handful of chives/parsley


1 egg

Flour for dusting

Beer mug/coffee cup



Grease a pan for the tartlets and set your oven to 180°C

Sprinkle the flour onto the surface you want to work on and roll the puff pastry out onto it. I used a beer mug and dusted the rim with flour and used this to cut out 6 circles from the pastry. Put these onto your pan and put it in the fridge to chill while you make the filling.

Cut up the mushrooms, onions and garlic if you are using fresh garlic

Add some oil to a frying pan and when it is nice and hot add the garlic, mushrooms and onions and cook until golden brown and there is no more liquid in the pan. Once they are done take the pan off the stove and add the parsley/chives and if you are using cheese, add the cheese here.

Take the circles out of the fridge and using a knife score a 1cm border onto the circle. Score means to take a knife and cut a circle into the dough but not going all the way to the bottom of the pastry. Where ever the cut is that dough will rise and the rest in the middle will not.

Put your mushroom filling into the middle of the circle, beat the egg and brush this onto the pastry.


mushroom tarlets


Put in the oven for 20 minutes or until golden brown and they are best served immediately but you can reheat them when you need them!

Note: when I made them I doubled the recipe so that there would be more!


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