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Wild mushroom tartlet

An iron boosting recipe for those suffering from iron deficiency.

Shopping list (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


  1. Roll pastry out on a floured surface and cut out 4 circles. Leave to chill on a lined baking tray in the fridge.
  2. Heat oven to 200C.
  3. 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.
  4. Score a 1cm border around the edge of each tart, then spoon mushrooms into centre circle.
  5. Brush edge with beaten egg.
  6. Bake tarts for 20 minutes until puffed up and golden.
  7. Serve immediately topped with Indian yoghurt and fresh basil.

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