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 Mushoom Cheese Tarts

Galit's Mushroom and Cheese Tarts

A vegetarian main that is *SO GOOD*.
Prep Time 10 minutes
Cook Time 25 minutes


  • 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


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

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