Looking for a starter for lunch guests I thought this one would be ideal, looking quite impressive, but being pretty simple to make. I bought the puff pastry pre-rolled, so only had to cut it into 4 rectangles in preparation. The mushrooms were wiped clean, sliced and then fried in a pan for 5 mins in butter and garlic, before being placed on the pastry (within a border of 1cm all round). The edges of the pastry were brushed with beaten egg and the tartlets were then placed in the oven for 20 mins.

The recipe (from Good Food Magazine) did actually call for mixing the cooked mushrooms with parmesan and chopped parsley, but I had neither so they went without. I do think it would have improved the flavours, along with me not getting carried away with pre-lunch drinks and leaving them in the oven too long! The end result were a little drier and overcooked than desired and with the mushrooms shrinking a bit, these weren’t quite impressive as I’d hoped. If you do try this out, maybe keep a few mushrooms to top up the tartlet at the end or cook loads to begin with.