Galit’s Mushroom and Cheese Tarts

Galit made her Mushroom and Cheese Tarts the other day. Kath Wattam, who was visiting, said “Galit’s mushroom pastries are *SO GOOD*. I don’t think I’ve ever tasted a better combination of mushrooms, pastry and eggs, and I’ve tried a lot of them.”

Galit's Mushroom and Cheese Tarts

A vegetarian main that is *SO GOOD*.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Ingredients Method

Ingredients

  

• 1 x big onion peeled and chopped
• 700 grams fresh mushrooms chopped
• 1 cube of herb stock Knorr
• 250 grams cheddar cheese grated
• 2 tablespoons Dijon mustard
• 2 medium eggs
• Salt and pepper
• 1 x 325 grams ready rolled puff pastry

Method

 

1. Find a 12 hole muffin tin
2. Heat oven to 220º C
3. Sauté onion until softened
4. Add mushroom and cook until softened
5. Add stock cube and cook until melted
6. Beat the eggs in a large bowl
7. Add the mustard, mushroom mix, grated cheddar cheese, salt and pepper to the eggs mixture
8. Cover the bowl with cling film and refrigerate until needed.
9. Cut the sheet of puff pastry into 12 even pieces
10. Grease the muffin tin
11. Press a piece of pastry into each muffin tin hole ensuring you cover the bottom and sides of the hole
12. Spoon the mushroom and cheese mixture into the the holes (fill to the top)
13. Bake until golden brown on top (~20-25 minutes)
14. Remove from the oven
15. After 5 minutes carefully take the tarts from the tins and place on a cooling rack