Mixed Mushroom Tarts with a Herb and Mustard Butter
Photography by Photography by Aaron McLean.
INGREDIENTS
6 sheets pre-rolled puff pastry
750g assorted mushrooms, eg button, field, oyster, shitake
1 egg yolk
Herb Butter
200 grams very soft butter
3 tablespoons chopped fresh herbs, eg parsley, tarragon, chives, sage
2 tablespoons Dijon mustard
2 very finely chopped shallots
3 cloves garlic, crushed
sea salt and freshly ground pepper
METHOD
Preheat the oven to 225ºC.
Cut the pastry into 6 x 18cm circles and lightly score a 2cm border with the point of a knife. Place on a baking tray and lightly prick the base with a fork. Slice any large mushrooms into pieces and take off any woody stalks. Combine the butter ingredients, mash well with a fork and season. Mix the butter through the mushrooms until they are well coated.
Divide the mushrooms between the pastry rounds, piling as many as possible on each. Don’t worry if they won’t all fit, just pile the rest on after the tarts have been in the oven for about 10 minutes. Brush the borders with egg yolk. Bake 20-25 minutes or until the pastry is golden and the mushrooms are cooked. Serve hot. Makes 6 tarts
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!