Prep Time: 40 minutes
Cook Time: 20 minutes
I call these tarts “taste of the woodland” ones, because their main ingredients are mushrooms, walnuts and herbs, so you could go and gather them all yourself, if you wanted to be really rustic! They are very filling and satisfying, as the chestnut mushrooms give them a lovely “meaty” flavour. They are quick and easy to make, and are delicious hot for lunch, with a salad and crusty bread or fries, as a starter to a main meal, or cold as an anytime snack. Also great for party food, picnics – a lot of possibilities really.
Ingredients (Serves 4)
- About ½ x 400 g pack vegan puff pastry, chilled or frozen and thawed
- 2 cups or 1 x 250g pack closed cup chestnut mushrooms, halved
- ¼ cup/ 40 g vegan blue cheese, crumbled
- 2 sprigs of fresh thyme, leaves picked
- ¼ cup/ 20 g walnut halves, chopped
- ½ red onion, sliced
- 1 tbsp olive oil
- Soya or other plant milk for glazing
- 1-2 cups of lamb's lettuce and/or rocket (arugula)
- Salt and pepper to taste
1) Preheat the oven to 400 ° F (200° C/Gas Mark 6). Heat the oil in a large frying pan and add the mushrooms and thyme. Sauté for around 5 minutes or until golden. Set aside.
2) Meanwhile unroll the pastry and stamp out 4 x 10cm rounds. Place on a parchment-lined baking sheet and, using a sharp knife, score a 1cm border around the edge of each tart, taking care not to cut all the way through.
3) Toss the walnuts and vegan blue cheese together with the mushrooms, then spoon the mixture into the middle of the pastry rounds. Brush the edges with soya or other plant milk and bake in the oven for 10-15 minutes until puffed up and golden.
4) Serve immediately with a salad of lamb's lettuce or rocket and red onion and a glass or two of red wine. Mmmm, bliss!
Enjoy, let me know what you think! Your votes and comments are much appreciated.
*Image courtesy Flickr creative commons.