Mushroom and mascarpone tarts

  • makes 4
  • Easy

A super-quick vegetarian supper. This simple recipe combines mushrooms and tarragon in readymade individual tart cases for an easy lunch or light meal.



  • shortcrust pastry 500g, or 4 ready baked tart cases
  • shallots 2, chopped
  • wild or open cap mushrooms 400g, cleaned and sliced
  • garlic 1 clove, chopped
  • olive oil
  • tarragon leaves chopped to make 1 tbsp, plus more to finish
  • mascarpone 4 tbsp


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Fry the shallots, mushrooms and garlic in a little oil until the mushrooms are cooked through. Add 1 tbsp tarragon. Put a spoonful of mascarpone into each tart and top with mushrooms. Bake for 5 minutes. Sprinkle with more tarragon.

Nutritional Information

  • Kcals 682
  • Carbs 60.2g
  • Protein 9.6g
  • Fat 46.4g
  • Salt 1.32g
  • Fibre 3.6g