Wild Garlic, Mushroom and Blue Cheese Tarts
Very tasty little vegetarian tarts
Makes 3; Preparation 20 minutes, cooking time 25 minutes
• I sheet of ready rolled shortcrust pastry
• 35g wild garlic leaves
• 1 tbsp olive oil
• 100g mushrooms
• 40g blue cheese (I like to use Roquefort)
• 1 egg
• 50ml skimmed milk
• Individual loose bottomed tart cases
• Baking sheet to place them on (optional if you want to put them straight on the rack in your oven)
• Baking parchment and baking beans
• Chopping board and sharp knife
• Small saucepan and wooden spoon
• Measuring jug
Preheat the oven to 200C. Start by lining each tart case with shortcrust pasty. Place some baking parchment over the pastry and then fill the case with baking beans. Bake in the oven for 10 minutes. After 10 minutes carefully remove the baking parchment and beans and bake for a further 5 minutes uncovered.
While the cases are baking, wash and drain the wild garlic. Chop it into strips about 2cm wide and sweat gently in the saucepan. Chop the mushrooms into small pieces, also about 2cm long and ½ – 1/3cm wide and add these to the pan along with the olive oil. Cook these very gently until both the wild garlic and the mushrooms are soft.
Chop or crumble the blue cheese into small pieces and combine the milk and the egg together in the measuring jug.
Once the pastry cases have finished their 5 minutes uncovered remove them from the oven. Distribute the mushroom and wild garlic mixture between the three cases and then sprinkle the blue cheese on top. Pour over the egg and milk mix until each of the cases are full.
Return the tarts to the oven and bake for 25 minutes until starting to go golden on top.