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*.
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
Instructions
- 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