Mushroom Tarts – a delicious recipe with shortcrust pastry, olive oil, mushrooms, shallots, garlic, mustard. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Peel & finely slice shallots. Heat olive oil and saute shallots for about 10 mins or until soft. Peel & crush garlic and add to shallots.
2
Wipe & finely chop mushrooms. There's no need to peel them. Add to shallot pan and saute until mushrooms are soft and all liquid has evaporated. (Don't skimp time on this bit or the final tart filling will be too runny.)
3
Remove pan from heat and stir in the mustard. Stir in the cream. Season with salt and pepper to taste.
4
Preheat oven to 190c / 375F / Gas Mark 5. Grease tart tins. (A larger 4x10cm diameter Yorkshire Pudding tin is ideal.)
5
Roll out pastry to about 1/2 cm thick and line tins.
6
Divide mushroom mixture equally between each tart and brush visible pastry with a little milk to help it brown.
7
Bake for 30 mins or until pastry is golden.
8
Sprinkle tops of tarts with fresh shredded tarragon or basil just prior to serving.
139
kcal
Calories
13
g
Fat
4
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 150g shortcrust pastry, 1 tbsp olive oil, 300g mushrooms, 4 shallots, and more.
Yes, Mushroom Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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