Mush­room, leek & crumb-topped Tartlets

Style at Home (UK) - - Starters -

Takes 1 hr 30 mins serves 4

500g short­crust pas­try 1 egg, beaten 50g but­ter 4tsp olive oil 3 onions, sliced 3 leeks, sliced 2 gar­lic cloves, crushed 3 field mush­rooms, sliced 2 sprigs of rose­mary 25g fresh white bread­crumbs 25g pine nuts, diced

Zest 1 lemon 3 sprigs of thyme

1 Pre­heat the oven to 190°C/gas 5. Roll out the pas­try on a floured sur­face to 3mm thick. Use to line a four-hole tart tin. Fill with bak­ing parch­ment and bak­ing beans. Bake for 15mins. 2 Re­move the paper and beans, brush with egg and bake for 5-10 mins un­til golden and cooked. Trim off the ex­cess pas­try with a ser­rated knife. 3 In a pan, melt 25g of the but­ter in 2tsp of the oil and cook the onions and leaks for 15 mins, cov­ered, by stir­ring oc­ca­sion­ally un­til soft­ened. Sea­son well, add the gar­lic and cook for 1 min more. 4 Heat the re­main­ing but­ter and oil in a pan, then fry the mush­rooms for 10 mins un­til browned. Sea­son, adding the rose­mary leaves for 2 mins. Set aside. 5 Whizz the bread­crumbs with the pine nuts in a food pro­ces­sor. Mix with the lemon zest and thyme leaves. Di­vide the mush­rooms, onions and leeks be­tween each case, top with the bread­crumbs mix­ture. Bake for 10 mins un­til golden.

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