Mushroom, leek & crumb-topped Tartlets
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.