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Ingredients
- 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
Method
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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
