Name: Mascarpone and mushroom tarts
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 1 sheet frozen shortcrust pastry, thawed; 1 tablespoon olive oil; 400 gram cup mushrooms, sliced; 2 green onions (shallots), chopped; 1 clove garlic, chopped; 2 tablespoon chopped tarragon; 1/3 cup (85 grams) mascarpone

Mascarpone and mushroom tarts

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Serves 4

Prep

25M

Cook

20M

Total

45M

Ingredients

1 sheet frozen shortcrust pastry, thawed

1 tablespoon olive oil

400 gram cup mushrooms, sliced

2 green onions (shallots), chopped

1 clove garlic, chopped

2 tablespoon chopped tarragon

1/3 cup (85 grams) mascarpone

Method

1.Preheat oven to 180°C/160°C fan-forced. Grease four 10cm loose-based tart pans.

2.Cut four 11cm rounds from pastry. Use to line prepared pans. Trim edges. Chill 10 minutes. Line with baking paper, fill with baking weights, rice or dried beans and blind bake 10 mins, until pastry is lightly browned. Remove paper and weights.

3.In a frying pan, heat oil on high. Cook mushroom, onion and garlic, stirring, 5 minutes, until mushroom is soft. Remove pan from heat and add half of tarragon. Stir to combine. Cool slightly.

4.Spread 1/4 of mascarpone over base of each pastry case. Top with mushroom mixture. Bake 5 minutes. Scatter over remaining tarragon and serve.

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Ingredients

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