Wild mushroom tartlet

An iron boosting recipe for those suffering from iron deficiency.

Ingredients (Serves 4-6)

  • 375 gram block all-butter puff pastry
  • Flour, for dusting
  • 25 gram butter
  • 300 grams mixed wild mushrooms, cleaned and sliced
  • 25 grams parmesan, grated finely
  • Small handful parsley leaves, chopped
  • 1 garlic clove, chopped finely
  • 1 egg, beaten
  • 100g Indian style yoghurt
  • ¼ bunch fresh basil, sliced finely
  • Salt and freshly cracked black pepper, to taste

  • Step One

    Roll pastry out on a floured surface and cut out 4 circles. Leave to chill on a lined baking tray in the fridge.

  • Step Two

    Heat oven to 200°C.

  • Step Three

    Heat a large frying pan until hot. Add butter and fry mushrooms for 5 minutes until there is no liquid left in the pan. Season, then take off heat and combine with parmesan, parsley and garlic.

  • Step Four

    Score a 1cm border around the edge of each tart, then spoon mushrooms into centre circle.

  • Step Five

    Brush edge with beaten egg.

  • Step Six

    Bake tarts for 20 minutes until puffed up and golden.

  • Step Seven

    Serve immediately topped with Indian yoghurt and fresh basil.


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