HOW TO MAKE MUSHROOM, GOATS' CHEESE AND TARRAGON TARTLETS
- 2 x 425g packets ready-rolled puff pastry (look out for all butter pastry from Jus-Rol and Dorset Pastry)
- 1 beaten egg yolk, to glaze
- 1kg (2lb 4oz) mixed mushrooms (not Portobello as they make the mix go black)
- 50g (2oz) butter
- 1tbsp olive oil
- 2 shallots, finely chopped
- 2 garlic cloves, crushed
- 3tbsp chopped fresh tarragon
- 3tbsp crème fraîche
- 4 small goat's cheeses - we used Crottins de Chavignol, weighing around 50g (2oz) each
- 4tbsp grated fresh Parmesan
- baby salad leaves, to serve
You will need:
- a couple of baking sheets
Cut the pastry into 8 rectangles. Lightly score a rectangle around 1cm (½in) in, then decorate the outside edge - we just scored vertical lines. Glaze the edge with beaten egg yolk. Place in the fridge to rest.
The mushrooms should be chunky, so tear some and cut others into 2 or 3 slices, depending on the size. Melt the butter with the oil in a large frying pan. Add the shallots and cook gently until soft, around 5 minutes. Add the garlic and cook for a further 2 minutes. Add the mushrooms and cook over a high heat for 7 minutes until they have wilted a little and are releasing their juices. Place in a colander to lose any excess liquid, then put into a bowl and add the tarragon and crème fraîche. Mix well, adding plenty of seasoning.
Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. (If you are serving these as well as lamb, they can go into the oven while the lamb is resting. Just remember to increase the oven temperature). Put the pastry rectangles on baking sheets, divide the mushroom mix among them, top each with a half goat's cheese and bake for 20 minutes or until the pastry is golden and the cheese has browned. Top with Parmesan cheese and serve with salad leaves dressed with a little olive oil and lemon juice.
Top Tip for making Mushroom, Goats' Cheese and Tarragon Tartlets
You can prepare the pastry the day before and the mushrooms up to 6 hours ahead. Prepare the pastry without glazing and store between sheets of greaseproof paper in a lidded, plastic box. Finish the mushrooms, but don’t add the tarragon. Cool then store in a plastic food bag. Transport the items separately, including the cheese and salad, then assemble when you arrive.
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