A great savoury tart of mixed mushrooms and fennel encased in a golden puff pastry.


  • 225g/8oz savoury, or puff pastry

  • For the filling

  • 175g/6oz mushrooms, ideally mixed, such as brown caps, shiitake, oysters, trimmed where necessary

  • 1 red onion, cut into 8 wedges

  • 1 bulb fennel, cut into 1cm/0.5in slices, blanched and drained.

  • 6 cloves garlic, crushed in their skins

  • light olive oil

  • 100ml/3½fl oz whipping cream

  • 100g/4oz unsalted butter, chilled and diced

  • 1 tbsp lemon juice

  • 1 tbsp snipped fresh chives

  • 1 tbsp chopped parsley

  • To serve

  • a handful of herby salad


  • 1.

    Grease 4 x 10 cm/4 in tartlet tins.

  • 2.

    Roll out the pastry to about 3 mm/1/8 in thick, and use to line the prepared tartlet tins.

  • 3.

    Chill for at least 30 minutes in the fridge.

  • 4.

    Preheat the oven to 180C/375F/Gas 4.

  • 5.

    Cover the pastry with greaseproof paper, fill with baking beans, and bake for 10-15 minutes, until cooked and light brown. Remove from oven. Remove the paper and the beans and set aside.

  • 6.

    Turn the oven up to 220C/425F/Gas 7.

  • 7.

    Place all the vegetable and garlic on a baking sheet, drizzle with the light olive oil, and toss gently.

  • 8.

    Season with salt and pepper and bake in a hot oven for ten minutes, or until lightly browned.

  • 9.

    To make the sauce, bring the cream to the boil in a small pan. Whisk in the butter, and add the lemon juice, herbs, and salt and pepper to taste.

  • 10.

    Take two garlic cloves from the vegetables, tease out the roast garlic from the skins, and mash it with the point of a knife.

  • 11.

    Add this rough mash to the sauce.

  • 12.

    To serve, fill each pre-baked tartlet shell with the vegetable mixture.

  • 13.

    Heat the tarts for a minute or two in the oven, and then present on warmed plates, surrounded with a little sauce.

  • 14.

    Serve with herby salad.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 266kj
  • Fat Total 21g
  • Saturated Fat 9g
  • Protein 4g
  • Carbohydrate 14g
  • Sugar 2g
  • Sodium 92mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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