How to make these mushroom tarts
As I mentioned before, this is a very easy recipe to make.
First, you will need to gently fry shallots and garlic into some olive oil. Then sautée the mushrooms under medium heat. You might need to adjust the cooking time depending on whether you are using fresh or frozen mushrooms.
While the mushrooms are cooking, roll out the puffed pastry and cut it into six equal-sized rectangles. Again to make things easier for myself, I used Jus-Rol’s Ready Rolled Puff Pastry Sheet.
In order to create a raised border for these mushroom tarts, you will need a sharp knife to score a 1.5cm / ½ inch border around the edges of each rectangle. Make sure to NOT cut right through the pastry.
Once the mushrooms are cooked, add the roughly chopped walnuts to the pan and season to taste with lemon juice plus salt and pepper.
Share the mushroom mixture evenly between each tart piling the mushrooms into the centre of each tart as shown in the picture below.
In order for the pastry to get a nice golden glow when cooking, brush the borders of each tart with dairy-free milk.
All that is left to do is to cook the tarts in the oven for 20-25mins and devour them afterwards!