Mixed Mushroom Tarts with a Herb and Mustard Butter
Photography Photography by Aaron McLean.
INGREDIENTS
6 sheets pre-rolled puff pastry
750g assorted mushrooms, eg button, field, oyster, shitake
1 egg yolk
Herb Butter
200 grams very soft butter
3 tablespoons chopped fresh herbs, eg parsley, tarragon, chives, sage
2 tablespoons Dijon mustard
2 very finely chopped shallots
3 cloves garlic, crushed
sea salt and freshly ground pepper
METHOD
Preheat the oven to 225ºC.
Cut the pastry into 6 x 18cm circles and lightly score a 2cm border with the point of a knife. Place on a baking tray and lightly prick the base with a fork. Slice any large mushrooms into pieces and take off any woody stalks. Combine the butter ingredients, mash well with a fork and season. Mix the butter through the mushrooms until they are well coated.
Divide the mushrooms between the pastry rounds, piling as many as possible on each. Don’t worry if they won’t all fit, just pile the rest on after the tarts have been in the oven for about 10 minutes. Brush the borders with egg yolk. Bake 20-25 minutes or until the pastry is golden and the mushrooms are cooked. Serve hot. Makes 6 tarts
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.