It is the time of year for feasting and celebrating. Everyone already seems to be in a festive mood.
We all want to make food that looks impressive, but at the same time, spending too much time in the kitchen often means missing out on all the fun and catching up.
These mushroom tartlets are a great compromise as they look pretty good, yet they are very easy to prepare and the mushrooms are totally the focus of the dish. It looks beautiful and is a versatile recipe to have. I must admit, it hardly qualifies as a recipe!
The Mushroom tartlets can be served as a main vegetarian course with a side salad or as a side dish with a roast or even with a braai. It can also be served as finger food or as a starter.
- 200g shortcut pastry
- 40g butter
- 400g mixed mushrooms, sliced
- 20ml thyme leaves, crushed
- rind of 1 lemon
- salt and black pepper
- 100g feta cheese
- Pre-heat the oven to 180⁰C.
- Grease 8 small tartlet pans
- Roll the shortcrust pastry out thinly on a lightly floured surface to a thickness of about 3mm. Line the greased tartlet pans with the pastry.
- Prick the pastry with a fork, line with greaseproof paper and fill with dried beans. Bake in the pre-heated oven for 8 minutes. Remove the paper and beans and bake for another 3 minutes or until golden brown.
- In the meantime heat the butter in a pan and fry the mushrooms until lightly browned and fragrant. Add the thyme leaves, lemon rind and season with salt and black pepper.
- Place some crumbled feta onto the pastry bases. Top with the mushroom mixture and the reduction left over in the pan.
- Serve hot or cold.