About this recipe:These delightful mushroom and watercress tarts with Godminster Brie are an absolute treat and full of hearty, natural flavours. Enjoy this wonderfully flavoured brie among its inherent flavours of mushroom and watercress. Serve with a small salad as a starter.
Makes: 4 mushroom, watercress and Brie tarts
1 (375g) pack puff pastry
25g salted butter
1 clove garlic, minced
280g mixed wild mushrooms, sliced
225g Godminster Brie cheese
1 teaspoon chopped fresh parsley
salt and pepper, to taste
1 egg, lightly beaten
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Method Prep:15min › Cook:35min › Ready in:50min
Preheat the oven to 200 C / Gas 6. Grease a baking tray.
Roll the pastry out on a floured board, just thick enough to be able to cut out 4 circles, each 15cm wide using an inverted plate to help you. Place on the prepared baking tray.
In a frying pan over a medium heat, melt the butter then add the garlic. Cook and stir for 3 minutes until fragrant. Add the mushrooms and cook and stir for 6 to 8 minutes until golden brown. Add the Brie cheese and stir until melted and well mixed. Remove from the heat and stir in the parsley and season well.
Leaving a 2cm border, spoon the mixture onto the pastry circles. Brush the border with egg.
Bake in the oven for 20 to 25 minutes until the puff pastry has risen and turned golden brown. Remove from the oven and divide the watercress evenly between the 4 tarts. Serve immediately, or chill and serve cold.