Mushroom Tartlets

The filling for mushroom tartlets is dead simple if you have a food processor and a bit of work if you do it all by hand as the onions and mushrooms need to be very finely chopped.

I use a basic pie dough for my pastry and bake them in mini tart tins. I follow the recipe on the Tenderflake box.

INGREDIENTS

  • 1 yellow sweet onion
  • 600 g mushrooms
  • 1/4 c sour cream
  • 1/2 tsp ground thyme
  • 1 tsp salt

Icing

SAUCE

toppings

dressing

INSTRUCTIONS

  1. Roughly chop the onion and put it in the food processor until it is finely chopped.
  2. Cut the mushroom in to quarters or sixths and add them, pulsing until they are also finely chopped.
  3. Fry the onion/mushroom mixture on medium heat in a tbsp of butter or canola oil until you've cooked all the moisture out of the mushrooms.
  4. Add the sour cream, thyme and salt.
  5. Fill the mini tart shells and bake at 375ᵒ until brown - about 15 mins.
  6. Once the pastry is a golden brown they are done.
  7. If you are not serving them, at this point you can cool and freeze and reheat at 325ᵒ for about 10 mins (or until warm).

TIPS & HINTS

These are a great make ahead for the holiday season! Make them in November and freeze them. Reheat and serve!