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
Yields 12
A vegetarian main that is *SO GOOD*.
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
  1. 1 x big onion, peeled and chopped
  2. 700 grams fresh mushrooms, chopped
  3. 1 cube of herb stock (Knorr)
  4. 250 grams cheddar cheese, grated
  5. 2 tablespoons Dijon mustard
  6. 2 medium eggs
  7. Salt and pepper
  8. 1 x 325 grams ready rolled puff pastry
  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
Balagan Recipes

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