This tart is a must-try for mushroom lovers, inspired by one at a roast dinner chain restaurant in the UK...a juicy portobello mushroom sits on a bed of rich mushrooms, surrounded by perfectly crisp puff pastry. I served the tart up with the most incredible roasted winter veg...using a super secret ingredient, a complete game changer for root veg, which I'll be revealing next week on the blog!
I used a handful of mixed dried mushrooms and also fresh chestnut mushrooms for the base, combined with onion, garlic, fresh thyme and a splash of red wine vinegar, the depth of flavour is incredible and it was pretty difficult not to eat all the tarts in one sitting! Whilst being delicious, mushrooms are also a good source of copper, potassium and B vitamins, they also contain a few grams of protein per 100g and a little fibre too. I simply served mine up with some roasted winter veg and gravy, but you could easily add some roasted potatoes or mash too.
These tarts are so simple to make, yet the flavour is just incredible - this recipe is great for a main on a Sunday roast, if you have some guests you want to impress, or even for Thanksgiving or Christmas this year! And because they're tarts, all you need is a circle shape, a couple of cms wider than the baked mushrooms (I used a hummus lid!), rather than a pie dish to cook them in!
And remember, the super-secret ingredient for these incredible roasted veg will be revealed next week on the blog....any guesses?
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Portobello Mushroom Tarts | Serves: 4 | Time: 45 mins
You'll need
- Large baking tray x2 + grease-proof paper
- Frying pan/skillet
- Circle cutter (2cm wider than baked mushrooms)
- Chopping board
- Knife
Ingredients
- 1 vegan ready-rolled puff pastry sheet
- 4 large portobello mushrooms
- Knob dairy free butter/olive oil
- 1/2 white onion
- 1 large clove garlic
- Handful dried mushroom pieces
- 250g chestnut mushrooms
- 4 Sprigs thyme
- Splash red wine vinegar
- 1 tbsp plain flour
- Salt
- Pepper
Method
- Remove the puff pastry from the fridge, pre-heat the oven to 200°C and line 2 baking trays with grease-proof paper. Bake the portobello mushrooms for 20 minutes in total, flipping them over half way.
- In the mean-time, finely dice half and onion and saute with a knob of dairy free butter, crush a clove of garlic and also add to the pan, along with a handful of dried mushroom pieces. Finely chop the chestnut mushrooms, add to the pan, season with salt and pepper and add in a few sprigs of thyme leaves, removed from the stem. When the mushrooms start to break down and release water, add a splash of red wine vinegar and a tbsp flour to the pan, combine well, reduce the heat and stir every few minutes, allowing the mix to thicken slightly.
- Cut 4 circles in the puff pastry sheet, roughly 2cm larger in diameter than the baked mushrooms. Then divide the mushroom mix into 4 and place in the centre of each circle, top with the portobello mushroom and press down slightly.
- Bake for 20 minutes, or until golden and puffed up, serve up with sides of choice and enjoy!
Cassidy xx
