Cheesy Mushroom and Thyme Tarts

Shopping list

• 320 g ready-rolled puff pastry (check labels for allergens) — chilled

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• 300 g chestnut mushrooms — sliced

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• 25 g butter

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• 2 clove garlic — minced

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• 1 tbsp fresh thyme leaves

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• 100 ml double cream

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• 80 g mature cheddar — grated; check label

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• 1 piece egg — beaten, for glaze

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• 1 pinch black pepper — to taste

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Step by step

1. 1

   Preheat the oven to 200 °C (fan 180 °C) and line a large baking tray with parchment.

2. 2

   Unroll the puff pastry and cut into six 10 cm squares. Score a 1 cm border around each square (do not cut through) and transfer to the prepared tray. Brush the borders with beaten egg.

3. 3

   Melt the butter in a large frying pan over medium heat. Add the mushrooms and cook for 6– 7 minutes, stirring often, until golden and any liquid has evaporated.

4. 4

   Stir in the garlic and thyme, cook for 1 minute, then pour in the double cream. Simmer for 2– 3 minutes until slightly thickened. Season with black pepper and remove from heat.

5. 5

   Divide the mushroom mixture among the pastry squares, spooning it inside the scored border. Scatter the grated cheddar on top.

6. 6

   Bake for 18– 22 minutes until the pastry is puffed and golden and the cheese is bubbling. Cool on the tray for 3 minutes before serving warm.