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Mushroom and Spinach Puff Pastry Tarts

Makes 6


1 packet of puff pastry 500g

Plain flour for dusting

1 free range egg, beaten

For the filling

2tbs sunflower oil

25g butter

1 red onion, finely sliced

2 garlic cloves, crushed

250g chestnut mushrooms, sliced

250g large flat mushrooms, sliced

250g wild mushrooms, sliced

200g baby leaf spinach,

300g tub crème fraiche

Pinch cayenne pepper

Pinch smoked paprika

Splash of brandy (optional)

50g parmesan cheese, grated

Salt and freshly ground pepper


You’ll need a baking tray lined with parchment paper, 8cm plain pastry cutter, frying pan or wok and lid

To make your Puff Pastry

Preheat oven to 200C/180Fan/Gas6

Roll out the pastry on a floured work surface, make sure the pastry is sufficiently large to give you six discs and cut with cutter

Place on a lined baking tray, keeping the discs well apart and chill in fridge for 10 minutes

After 10 minutes brush the discs with the beaten egg

Put the tray in the oven for 20 minutes until the discs are well risen and golden

Cut each disc in half horizontally, placing each half cut side up on the tray and put back into oven to cook for another 10 minutes

To make your Filling

Heat up a large frying pan or wok, add the oil and butter

Add the onion and garlic and cook gently for 5 minutes

Add the mushrooms and season with salt and pepper, put the lid on the pan and cook gently for 15 – 20 minutes

Add a pinch of paprika and cayenne pepper, give the mixture a stir, then add the splash of brandy (optional) and gently stir again

Add the spinach, cook for a further 10 minutes with the lid on, until the spinach is wilted and tender

Stir in the crème fraiche, and add the parmesan, stir again until cheese has melted, and season again with salt and pepper to taste

To Arrange

Take the bottom pastry case and place on the plate, spoon a generous amount of the mushroom mix on top and top it with the remaining half of the pastry

Garnish with some leaves or rocket

This can be served as a starter or light meal just adding some more salad (I add some shredded cooked chicken to my mushrooms just at the crème fraiche stage, to make a more hearty meal)