Name: Caramelised mushroom tarts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 tablespoon olive oil, plus extra, to drizzle; 20 gram butter; 1 leek, trimmed, thinly sliced; 2 clove garlic, crushed; 8 small flat mushrooms, stalks trimmed; 1 tablespoon brown sugar; 1 tablespoon balsamic vinegar, plus extra, to drizzle; 2 sheets frozen puff pastry, thawed; feta, rocket leaves, to serve

Caramelised mushroom tarts

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Makes 8 Item

Prep

10M

Cook

15M

Total

25M

Ingredients

2 tablespoon olive oil, plus extra, to drizzle

20 gram butter

1 leek, trimmed, thinly sliced

2 clove garlic, crushed

8 small flat mushrooms, stalks trimmed

1 tablespoon brown sugar

1 tablespoon balsamic vinegar, plus extra, to drizzle

2 sheets frozen puff pastry, thawed

feta, rocket leaves, to serve

Method

1.Preheat oven to hot, 200°C.

2.In a large frying pan, heat oil and butter on medium. Saute leek and garlic 2-3 minutes, until tender. Add mushrooms; cook 4-5 minutes, turning once. Stir in sugar and vinegar; cook 1 minute. Remove from heat.

3.Meanwhile, cut each pastry sheet into 4 rounds, 1.5cm larger than mushrooms. Using a fork, press a 1cm border around each pastry edge. Bake 5-7 minutes, until puffed and starting to brown.

4.Press centre of each pastry down using the back of a large spoon. Spread evenly with leek mixture. Top each with a mushroom, stalk side up; season to taste.

5.Bake a further 5-8 minutes, until pastry is golden and mushrooms are tender.

6.Top with crumbled feta and a few rocket leaves. Drizzle with olive oil and balsamic to serve.

A top entree or serve with salad as a main.
Note

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