Mushroom tartlets

Recipe from: 9/7/1995 12:00:00 AM
Ingredients 11
Servings 4


  • 400
    frozen puff pastry, defrosted
  • 1
    clove garlic, crushed
  • 250
    fresh button mushrooms, sliced
  • olive oil
  • 125
    creamed cottage cheese
  • 1
    lemon, grated rind
  • 1
    egg yolk
  • 20
    freshly chopped tarragon
  • salt and pepper to taste
  • 1
    egg, whisked
  • 50
    cheese, grated


Preheat the oven to 220 ºC (425 ºF). Grease a large baking sheet with non-stick spray. Roll out the pastry until thinner and cut into four 15 cm squares. Chill until needed. Stir-fry the garlic and mushrooms in olive oil until the mushrooms are lightly browned. Remove from the heat and add the cottage cheese, lemon rind, egg yolk and tarragon. Season with salt and pepper and mix. Divide the mixture evenly between the four squares. Brush the sides with whisked egg and bring the corners together, pressing them firmly together. Brush the outside with whisked egg and sprinkle with cheese. Bake for 15-20 minutes or until done and the pastry is nicely risen. Serve hot or cold. Makes 4 large squares.

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