Mushroom tartlets with tomato basil salsa and sour cream


Ingredients 15
Servings 12
Time

Ingredients

  • 400
    g
    frozen puff pastry, thawed
  • 250
    g
    fresh brown mushrooms
  • 1
    onion, diced
  • 125
    ml
    grated mozzarella cheese
  • 2
    eggs, beaten
  • 125
    ml
    fresh cream
  • 5
    ml
    chopped basil
  • TOMATO BASIL SALSA
  • 1
    tomato, diced
  • onion, chopped
  • 15
    ml
    olive oil
  • 5
    ml
    lemon juice
  • 5
    ml
    basil, chopped
  • 1
    red pepper, diced
  • 5
    ml
    sugar
 

Method

 
Preheat oven to 180 ºC. Grease tartlet pans with butter or margarine. Roll out puff pastry and line the tartlet pans. Place a piece of foil on top of the puff pasty and weigh down with uncooked beans or rice. Bake tartlets for 10 minutes and remove foil and beans. Fry onions and mushrooms until just tender and drain off juices. In a small bowl, mix all the remaining ingredients, then season with salt and pepper to taste. Place mixture in tartlets and bake until just brown of top (10 to 15 minutes). Arrange tartlets on a plate and serve with tomato salsa and sour cream. TOMATO BASIL SALSA: Mix all ingredients together and let stand for two hours.
 

Read more on: bake  |  shallow-fry
 

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