Mushroom Mozzarella Tarts

Mushroom Mozzarella Tarts


  • 300g chestnut mushrooms, sliced
  • 30g butter
  • 500g pack ready-made puff pastry, thawed if frozen
  • Flour, for dusting
  • 1 egg, beaten
  • 12 tsp pesto 
  • 200g grated mozzarella or Cheddar cheese
  • Freshly ground black pepper


  1. Preheat the oven to 200c.
  2. Melt the butter in a large frying pan and sauté the mushrooms for 3-4 minutes. Remove from the heat and cool.
  3. Roll out the puff pastry on a lightly floured surface into a rectangle measuring about 40cm x 20cm. Use a 9cm plain cutter to stamp out 12 circles (re-rolling the trimmings). 
  4. Arrange on 1 or 2 greased baking sheets.
  5. On each circle, score a border 1cm from the edge, all the way round, taking care not to cut right through the pastry. Brush the border with beaten egg and spread 1 tsp of pesto sauce over the inner circle of each one.
  6. Spoon the cooled mushrooms on top of the pesto and sprinkle with the grated cheese. Bake for 20-25 minutes until risen and golden brown. Serve while warm


  • If you’re making these for a party or buffet, make them in advance then warm them through just before serving.

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