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Mushroom and Pesto Tartlets

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500 g/1 lb 2 oz puff pastry
1 egg yolk, beaten
6-8 teaspoons pesto
8 brown mushrooms, thinly sliced
4 tablespoons virgin olive oil
2 tablespoons chopped fresh mixed herbs, or 1 tablespoon dried mixed herbs
Salt and pepper


Serves: 4


1. Preheat the oven to 220°C/425°F/Gas Mark 7. Grease four 15 cm/6 inch diameter flan tins with removable bases.

2. On a lightly floured surface, roll out the pastry to about 5 mm/ ¼ inch thick and cut into rounds about 1 cm/ ½ inch larger than the tins. Line the flan tins with the pastry, trim the edges and brush with beaten egg yolk. Spread a thin layer of pesto over the bottom of each pastry base.

3. Arrange the sliced mushrooms over the pastry, overlapping them and slanting them up around the edges. Brush liberally with olive oil, then sprinkle with the herbs and grind on some black pepper. Bake for 20-25 minutes, until the pastry is well risen and cooked through.

Carefully remove the tartlets from the tins and eat as soon as possible, while they are fresh and crisp.

Serve as a first course for a supper party.

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