Mushroom and Walnut Toasties |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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If you cannot get ceps, use chestnut mushrooms or, better still soak a small handful of dried porcini in boiling water for 30 mins, then slice and drain Ingredients:
1 slice stale bread |
25 g walnuts |
1/4 cup parsley |
1 garlic clove, chopped |
500 g mixed mushrooms (ceps and chestnuts are perfect) |
2 tablespoons olive oil |
25 g butter |
500 g ready made shortcrust pastry |
150 g blue cheese, e.g. roquefort cheese |
3 cups lambs lettuce |
25 g walnuts, chopped |
2 tablespoons walnut oil |
1 tablespoon lemon juice |
Directions:
1. butter six ramekins and line the bases with parchment.
2. Blitz together the bread, nuts, garlic and parsley until it looks like fine crumbs.
3. wipe and chop the mushrooms. Heat the butter and oil in a pan and fry the mushrooms until slightly soft.Season, remove from head and stir in the bradcrumb mix.
4. Spoon the mushroom mix into the ramekins, for appearence you may want to put a neat mushroom slice in the bottom of the ramekin before the mushrooms and press down lightly. Leave to cool.
5. Pre heat oven to 200°C.
6. Divide cheese into 6 and put one in each ramekin.
7. Cut circles from the pastry and place on top of the cheese curving any excess pastry up the sides. Cut a small vent in the centre of each.
8. The tarlets can now be left for upto 24 hours in the fridge if needed.
9. Bake the tartlets for 15 - 18 minutes While they are cooking divide the lettuce between six plates, scatter with walnuts, drizzle with olive oil and lemon juice.
10. Turn out the tartlets and remove baking paper from bottom.
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