MUSH­ROOM TARTLETS

Woolworths TASTE - - Best Ever: Tarts -

Serves 6 to 8

EASY

GREAT VALUE Prepa­ra­tion: 30 min­utes Cook­ing: 30 min­utes

For the pas­try: cake flour 180 g salt a pinch chilled but­ter 100 g, cut into small pieces olive oil 1T free-range egg yolk 1 iced wa­ter 1T brandy 1 T (or 1 T iced wa­ter)

For the fill­ing: but­ter 1T olive oil 1T shal­lots 150 g (or 1 medium onion), peeled and finely chopped sea salt, to taste shi­itake mush­rooms 300 g trimmed, cleaned and finely chopped flour 1T milk ½ cup large free-range egg 1 cream ½ cup lemon 1, zested dill or chives 2 T finely chopped, plus ex­tra to gar­nish sea salt and freshly ground black pep­per, to taste 1 To make the pas­try, process the flour, salt and but­ter un­til crumbly. Whisk the oil, egg yolk, iced wa­ter and brandy. Add to the flour mix­ture and process un­til it forms a ball of dough. 2 Roll out the pas­try thinly be­tween 2 sheets of bak­ing pa­per. Chill while pre­par­ing the fill­ing. 3 To make the fill­ing, heat the but­ter and oil in a pan. Stir in the shal­lots and a lit­tle salt. Cook gen­tly for 5–8 min­utes un­til soft, but still pale. Add the mush­rooms and cook, stir­ring of­ten, for 5 min­utes, or un­til just cooked. Stir in the flour. 4 Re­move from the heat and stir in the milk. Re­turn to the heat and cook, stir­ring, un­til thick­ened. Re­move from the heat, beat the egg and cream and mix with the mush­rooms. Add the lemon zest and herbs. Sea­son to taste and cool.

5 Pre­heat the oven to 200°C. Re­move the pas­try from the fridge and roll out. Stamp out 18 rounds to fit small patty pan tins. Grease the pans, place a round of pas­try into each cav­ity and fill with the mush­rooms. Bake for 15 min­utes. Serve gar­nished with dill.

Cook’s note: You can use a small muf­fin pan in­stead of patty pans.

MEAT-FREE

WINE: Wool­worths Ken For­rester Gre­nache 2017

MUSH­ROOM TARTLETSR15 PER SERV­ING

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