Mushroom and walnut tarts

Packed with earthy flavours, these tarts are a great simple starter or meat-free main.

Serves: 4

Preparation time:  10 minutes

Cooking time:  20 minutes

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You will need

  • 1 tablespoon olive oil by Sainsbury's
  • 250g pack closed cup chestnut mushrooms by Sainsbury's, halved
  • 2 sprigs of fresh thyme by Sainsbury's, leaves picked
  • ½ x 375g pack ready rolled lighter puff pastry by Sainsbury's
  • 20g walnut halves, chopped
  • 40g Sainsbury's Shropshire Blue cheese, crumbled
  • 1 medium free range Woodland egg by Sainsbury's, lightly beaten
  • 70g bag lamb's lettuce
  • ½ red onion, peeled and sliced
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Recipe Information

Step by step guide to making Mushroom and walnut tarts

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Heat the oil in a large frying pan and add the mushrooms and thyme. Sauté for 5 minutes or until golden. Set aside.
  2. Meanwhile, unroll the pastry and stamp out 4 x 10cm rounds. Place on a parchment-lined baking sheet and, using a sharp knife, score a 1cm border around the edge of each round taking care not to cut all the way through.
  3. Toss the walnuts and Shropshire Blue cheese together with the mushrooms, then spoon into the centre of the pastry rounds.
  4. Brush the edges with the beaten egg and bake in the oven for 10-15 minutes, until puffed up and golden.
  5. Serve with a lamb's lettuce and red onion salad.

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Nutritional information for Mushroom and walnut tarts

Nutritional information for Mushroom and walnut tarts

Nutrition type per serving
Calories 251 kcal
Total Fat 17.1g
Saturated Fat 6g
Salt 0.46g
Sugar 2.7g

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