Makes 4
300g Wild mushrooms
375g Pack puff pastry
1 Garlic clove, finely chopped
2 Tbsp Dijon mustard
2 Tbsp Creme fraiche
20g Parmesan, finely grated
A large knob of butter
1 Egg, beaten
A few sprigs of fresh lemon thyme
Heat oven to 200C/fan 180C/gas 6. Sprinke a little flour onto a work
surface and roll the pastry out to about 1/2cm thick. Use a small
saucer to cut out 4 pastry discs; transfer onto a lined baking sheet
and use the blunt edge of a knife to score a border on each (inset of
about 1cm).
Melt a knob butter in a hot pan, stir in the garlic, then add the
mushrooms. Cook for about 5 minutes, then take off the heat.
Mix the mustard, creme fraiche and Parmesan together in a bowl. Spread
a thin layer of the mixture into the centre of each tart, taking care
not to spoon over the border line. Divide the mushrooms between the
four tarts, brush the pastry borders with beaten egg and bake for 20
minutes. Season, sprinkle with some fresh thyme leaves and serve.
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