Tuesday, March 21, 2006

Mushroom tartelettes

This recipe happened only because I had a spare pastry sheet in the fridge. But it was a success so it might become a classic. Where classic means, the food I prepare when I feel insecure and doubt my abilities and want to make something secure.

It takes no time at all, although the pious are going to want to make their own pastry, which I am all for, but we’ll discuss it some other time.

For 6-8 people as a starter

  • 2 eggs
  • 160 gr crumbled feta cheese
  • 400 gr sliced button mushrooms
  • 2-3 tablespoons olive oil
  • 1 sheet puff pastry (if you like puffy things) or 1 sheet shortcrust pastry (if you want less air, more food)
  • 3 spring onions, chopped
  • Some butter for the baking dish
  • Salt and pepper
Whisk the eggs and add the feta.
Heat olive oil in a skillet and sautee onions. Add mushrooms and when they are cooked but still al dente, combine in a bowl with the eggs and feta. Sprinkle with pepper. If your feta is very salty don’t add any more salt.
Butter a 12 cup muffin pan (if you have a larger one, you’ll need more pastry and more of everything else) and roll out the pastry. We don’t want the pastry to have holes, so carefully, we press it inside the cups. When we are done, we separate the pastry with a knife, so that each cup is individually lined.
Fill with the mushroom mixture and arrange the extra pastry around, so that it encloses but doesn’t cover the filling. Don’t be too religious about it (as the photo testifies, I wasn’t).
Bake in preheated oven at 180 C/ 350 F/ Gas mark 4 until the pastry looks golden and the filling has set.

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