Creamy mushroom tarts

Creamy mushroom tarts


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About this recipe: Make a large mushroom tart or 4 to 6 individual mushroom tarts with this recipe. Since you don't bake the filling, if you buy a ready-made pastry case this becomes a no-bake tart recipe!

F. Aldridge

Serves: 6 

  • Pastry
  • 200g plain flour
  • 100g butter
  • 1 egg
  • 1 tablespoon cold water
  • Filling
  • 450g mushrooms
  • 40g butter
  • 1/2 small onion, finely chopped
  • 1 tablespoon plain flour
  • 140ml cream
  • salt and pepper to taste
  • juice of 1 lemon
  • 1 pinch salt

Prep:30min  ›  Cook:10min  ›  Ready in:40min 

  1. Preheat oven to 220 C / Gas 7.
  2. For the pastry:

  3. Combine flour and salt. Rub in butter till mixture resembles breadcrumbs. Add beaten egg and water and fold together gently until mixture just comes together. Gather into a ball, cover and let rest for 15 minutes.
  4. Roll out very thinly. Use to line one large tart tin or several mini tart tins. Prick bottom and cover with baking parchement, then top with dried beans or rice.
  5. Bake for 15 to 18 minutes if making a large tart, or about 12 minutes if making tartlets, until the sides begin to brown.
  6. For the filling:

  7. Wash and chop mushrooms, cook in the butter, adding chopped onions. Dust with flour, stir, add in cream, season and add lemon juice. Simmer for 5 minutes.
  8. Take pastry cases from oven and fill with mixture. Serve either very hot or cold.

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