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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.