Sunday, 20 January 2013

MUSHROOM AND SPECK TARTS


A few weeks ago I got some little tart tins from Heals; I wanted to use them for making small jam tarts, but instead, I tried this starter and the result was outstanding!You can fill the tarts with whatever you like, they look really nice!


Ingredients for 4 tarts:

4 little tart tins
1 roll of puff pastry
8 Portabella mushrooms (medium size)
4 speck slices
grated Cheddar ( the more the better!)
1 clove of garlic
salt

Wash and chop finely the mushrooms; put them in a pan with a clove of garlic, a sprinkle of salt and some olive oil.

Cut the speck slices into small pieces and, when the mushrooms are almost cooked ( the water has to dry) add them to the pan.
Cook for about 5 minutes, then take out the garlic.

Now cut the pastry (easy if you turn the tins upside down and cut all around them), then line with it the bottom of the tins. The sides should be lined with a slightly thicker layer of pastry than the bottom. Spread the pastry bottom with the mushroom and speck mixture, then add some grated Cheddar on the top.

Roll the remaining pastry on a lightly floured board, then with a sharp knife cut it in strips 0.5 cm wide and make a lattice on top of the mixture.

Preheat the oven to 160°C and bake the tarts until golden, about 20 minutes.





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