Well here we are in December…already! It’s that time of year where we invite loved ones to join our table for loads of festive feasting. The tricky part comes with all the dietary requirements around that can leave you unsure about who can eat what.
Don’t worry friends, I got you.
These mushroom tartlets can easily be adapted to suit vegetarian AND vegan folk.
You might want to make a bunch of these. I made them for a couple of different family meals and they were a big hit each time.
You ready? Here’s how it goes.
Vegan puff pastry (check the ingredients and make sure there’s no dairy), a kick-ass onion jam, fat flat mushrooms, a drizzle of extra virgin olive oil, fresh thyme, pine nuts and crumbled feta.
And here’s the easy part – simply omit the feta for your vegan guests. Follow my lead and make half / half!
Tip: When inviting guests to dine, be sure to ask if they have any dietary requirements. As a vegetarian I always make sure I let the hosts know but some people can be shy, don’t want to make a fuss or just plain forget to say so it’s best to ask and find out beforehand and save finding out on the day.
- 2 sheets frozen puff pastry
- ⅓ cup onion jam
- 4 flat mushrooms, stalks removed
- Extra virgin olive oil
- 1 tbsp thyme leaves
- Pine nuts
- Feta, crumbled (optional)
- Preheat oven to 180˚C. Line a baking tray with baking paper.
- Use a round cookie cutter or glass to cut the puff pastry into circles, slightly larger than the size of the mushrooms.
- Place the pastry circles on a baking tray, prick each one a few times with a fork and spread onion jam in the centre, leaving a 1cm border.
- Heat oil in a frying pan and lightly cook the mushrooms for 3 minutes or until golden. Place mushrooms on the pastry circles with the top down.
- Sprinkle with thyme and pine nuts and drizzle with olive oil. Top with crumbled feta if using.
- Bake for 20 minutes or until pastry is puffed and golden.
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