Wild Mushroom and Garlic Tarts
Velvety garlic mushrooms, scented with herbs, with crisp buttery puff pastry: a match made in heaven, and so easy to make. Use any firm, well-flavoured mushrooms you can find, but try to avoid any that tend to exude lots of water as they cook (such as field blewits).
- 500g firm, tasty mushrooms – use a mixture of wild and cultivated if necessary
- 100g butter, softened
- Zest of half a lemon
- 3 cloves garlic, finely chopped
- 3 tablespoons chopped flat leaf parsley
- 2 teaspoons picked thyme leaves
- Salt and freshly ground black pepper
- A little flour, for dusting
- 1 × 320g sheet of ready rolled puff pastry, all-butter for preference
- Preheat your oven to 220˚C. Clean the mushrooms carefully using a brush, wiping away any mud with dampened kitchen paper. Trim and cut any larger mushrooms into 4cm chunks.
- In a small bowl combine the butter, lemon zest, parsley, thyme and some seasoning. Set a wide frying pan over a medium heat. Add half the butter and when it has melted add the mushrooms. Toss to coat in the butter, then fry the mushrooms until softened. Depending on which mushrooms you use, they may release some juices into the pan. If that happens, continue to cook until the moisture is evaporated.
- While the mushrooms cook, lightly dust a board with flour and carefully unroll the pastry. Cut into 6 equal squares. Butter a baking sheet (you may need two) and arrange the squares of pastry on them, keeping them about 4cm apart.
- Using a sharp knife, lightly score (without cutting all the way through) a square within each piece of pastry, about 1.5cm from the outer edge. Score diagonal lines across the border area of each pastry square.
- When the mushrooms are cooked, cool them slightly then divide them between the six pastry pieces, aiming to keep them within the central square.
- Put the trays into the preheated oven and bake for 15 minutes, until the pastry is risen. Dot the tarts with the remaining garlic butter and return to the oven for 5–10 minutes, until the pastry is crisp and golden. Serve immediately.
Recipe and photos by Otherwise for Wild Food UK