These are indulgent little tartlets that make a perfect start to any meal. Use any combination of mushrooms you have available. I like to use morels, chestnuts, and field mushrooms, however any will work well. The quantities shown in this recipe serve 4 as a starter, when served with a green or red salad.

Ingredients

• 250g Puff pastry
• 2 cloves Garlic, finely chopped
• 30g Butter
• 300g Mushrooms, sliced
• 1 tbsp Sage, finely chopped
• 30ml White wine
• 150ml Creme fraiche
• Milk to glaze
• 50g Pine nuts

Method

1. Roll out the puff pastry, and cut into quarters.
2. Score a border around each piece of pastry, approximately 1cm all round.
3. Lightly fry the mushrooms and garlic in the butter for 5 minutes, until the mushrooms are soft and cooked through.
4. Add the wine and sage, and bring the mixture to the boil.
5. Add the creme fraiche and remove from the heat, mixing well.
6. Place the mushroom mixture into the centre of each tartlet ensuring the border is not covered.
7. Scatter the pine nuts over the top of the mushroom mixture.
   
8. Brush the borders of the tartlets with a little milk.
9. Place the tartlets onto a baking tray, and into an oven at 190 degrees C for 25 - 35 minutes, or until the pastry is risen and golden brown. Serve immediately.