Chestnut & Mushroom Tarts
Total Time
50 minutes
Prep Time
0 seconds
Cook Time
50 minutes
Rating
0 out of 5 stars
(0)
Ingredients
12 servings
- 3.5 oz button mushrooms
- small bunch of chives
- 1 roll of puff pastry
- drizzle of olive oil
- large pinch of sea salt
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Preparation
Step 1
Preheat the oven to 180C (355F), fan setting. Oil a 12 hole muffin tin.
Step 2
Place all of the pastry ingredients, apart from the water, into a food processor and pulse until it all comes together. Add the water bit-by-bit until the mixture binds together to form a dough like consistency (you may not need it all).
Step 3
Once the dough has formed, remove from the food processor and place in the fridge to cool for at least 15 minutes.
Step 4
Roll out the pastry on a lightly floured surface, until about 1cm thick. Cut 12 large circles into the pastry, before placing on to each hole on the muffin tin. Lightly press down using your fingers to create a tart case.
Step 5
Place all of the filling ingredients, apart from the chesnuts, into a food processor and pulse until smooth. Once smooth, add the chestnuts and pulse until it all comes together, but still a little chunky.
Step 6
Spoon equal amounts of the filling into each tart case.
Step 7
Place a pan over a medium-high heat and add a drizzle of olive oil. Once warm, add the mushrooms and a pinch of salt and mix well. Cook for 5-10 minutes until golden.
Step 8
Top each tart case with the cooked mushrooms. Before placing in the oven and cooking for 25-30 minutes until golden.
Step 9
Once cooked, remove from the oven and top with chopped chives.
Step 10
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