We've created these mushroom and leek tarts so they match all the trimmings, which the veggies in your group will love
- 500g block shortcrust pastry
- 1 medium free-range egg, beaten
- 50g (2oz) unsalted butter
- 4tsp olive oil
- 3 small onions, peeled and sliced
- 3 leeks, trimmed, washed and sliced
- 2 garlic cloves, crushed
- fresh nutmeg
- 3 large field mushrooms, sliced
- 2 sprigs rosemary, leaves picked
- 25g (1oz) fresh white breadcrumbs
- 25g (1oz) pine nuts, finely chopped
- zest 1 lemon
- 3 sprigs thyme, leaves picked
- you will need
- 4 x 10cm (4in) fluted loose-bottomed flan tins, oiled, and baking beans
Heat the oven to 190C, 170C fan, 375F, gas 5. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Use to line the flan tins, leaving an overhang of pastry. Fill with baking parchment and baking beans and blind bake in the top of the oven for 15 minutes until the pastry is sandy to the touch.
Remove the paper and beans, brush with the egg and bake for 5 to 10 minutes until golden and cooked. Trim off the excess pastry with a serrated knife.
In a large sauté pan, melt 25g (1oz) of the butter in 2tsp of the oil and gently cook the onions and leeks for 15 to 20 minutes, covered, but stirring occasionally until softened. Season well. Add the garlic and cook for a further minute.
Meanwhile, heat the remaining butter and oil in a medium sauté pan, then fry the mushrooms for 10 minutes until browned. Season well, adding the rosemary for the final 2 minutes of cooking, then set aside.
Mix the breadcrumbs with the pine nuts in a food processor. Mix with the lemon zest and thyme. If making in advance, the topping and tartlet cases can be stored in airtight containers and the veg can be stored, chilled, in a freezer bag.
Assemble the tarts: divide the mushrooms, onions and leeks between each case, then top with the breadcrumb mixture. Bake in the middle of the oven for 10 to 15 minutes until golden.
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