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Recipe

Caramelised mushroom tarts

Jan 28, 2012 1:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Makes 8 Item
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Ingredients

Caramelised mushroom tarts
  • 2 tablespoon olive oil, plus extra, to drizzle
  • 20 gram butter
  • 1 leek, trimmed, thinly sliced
  • 2 clove garlic, crushed
  • 8 small flat mushrooms, stalks trimmed
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar, plus extra, to drizzle
  • 2 sheets frozen puff pastry, thawed
  • feta, rocket leaves, to serve

Method

Caramelised mushroom tarts
  • 1
    Preheat oven to hot, 200°C.
  • 2
    In a large frying pan, heat oil and butter on medium. Saute leek and garlic 2-3 minutes, until tender. Add mushrooms; cook 4-5 minutes, turning once. Stir in sugar and vinegar; cook 1 minute. Remove from heat.
  • 3
    Meanwhile, cut each pastry sheet into 4 rounds, 1.5cm larger than mushrooms. Using a fork, press a 1cm border around each pastry edge. Bake 5-7 minutes, until puffed and starting to brown.
  • 4
    Press centre of each pastry down using the back of a large spoon. Spread evenly with leek mixture. Top each with a mushroom, stalk side up; season to taste.
  • 5
    Bake a further 5-8 minutes, until pastry is golden and mushrooms are tender.
  • 6
    Top with crumbled feta and a few rocket leaves. Drizzle with olive oil and balsamic to serve.

Notes

A top entree or serve with salad as a main.

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