For a touch of luxury, drizzle a tiny drop of truffle oil over these moreish mushroom tarts just before serving.
INGREDIENTS
1 tablespoon olive oil
knob of butter
250 grams button mushrooms, finely chopped
2 spring onions, finely sliced
1 clove garlic, crushed
1 teaspoon dried tarragon
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
sea salt and freshly ground pepper
Goat’s cheese
100 grams soft goat’s cheese or feta at room temperature
1 clove garlic, crushed
freshly ground pepper
3 tablespoons milk
To assemble
1-2 sheets pre-rolled butter puff pastry
small sprigs of dill or flat-leaf parsley for garnish
truffle oil, optional
mini muffin tins (you need 18 holes), greased and bases lined with a circle of baking paper
METHOD
Preheat the oven to 180°C.
Mushrooms: Heat the oil and butter in a sauté pan and cook the mushrooms with a good pinch of salt for 10 minutes until golden and tender. Add the spring onions, garlic, tarragon, sugar and balsamic vinegar and cook for another 2 minutes stirring frequently until all the liquid has evaporated and the mushrooms are glossy.
Season and set aside to cool. The mushrooms can be cooked 2 days ahead.
Goat’s cheese: Put the cheese, garlic and a grind of pepper in a bowl and beat with a spoon until smooth. Beat in enough milk to make a soft-ish cream that can be piped onto the tarts.
To assemble: Stamp out pastry rounds the same size as the tins’ circumference. Mine were 4 cm.
Spoon the mushrooms into the tins, pressing down firmly to compact them. Top with a pastry round and gently press it down over the mushrooms. Bake for 8-10 minutes until puffed and golden.
Place a flat baking tray over the tins and invert to remove the tarts. Scoop out any mushrooms left in the bottom of the tins and put back onto the pastry.
To serve: Place the warm (not hot) tarts on a serving platter. Put the goat’s cheese in a small plastic bag and snip off a tiny corner. Pipe a squiggle over each tart, along with a grind of pepper and top with a herb sprig and a drizzle of truffle oil if using. Makes 18 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.