Ingredients 200g brown cap mushrooms
1 Tablespoon Dried Porcini
Handful Enoki Mushrooms
1 puff pastry square (cut into quarters)
100g Goats Cheese
2 Tablespoons Walnuts
Salt and Pepper to taste
Dill to garnish
Mushrooms are the key ingredient in this tartlet - let your imagination run free with the variety you choose to use.
Pre-heat a fan forced oven to 170°C.
Thaw the puff pastry.
Spray some cooking oil into a frying pan.
When the pan is hot add the mushrooms and sauté until mushrooms have reduced, ensuring all the liquid from the mushrooms has reduced. Add a little salt and pepper to taste.
Break up the walnuts then stir through the mushrooms. Remove from heat.
Sauté the mushrooms and add a little salt and pepper to taste, then stir through the walnuts.
Quarter the puff pastry square, score the edge to create a small lip.
Thaw the puff pastry then score the edge to create a lip.
Fill each pastry quarter with the mushroom mix.
Break off chucks of Goats Cheese and scatter on top of the mushrooms.
Scatter Goats Cheese on top of the pastry filled mushrooms.
Place the Mushroom Goats Cheese Tartlets into the pre heated oven and bake for 15-20 minutes or until pastry has cooked through and is golden in colour. Serve immediately.
Bake the Mushroom Goats Cheese Tartlets then serve immediately.