Creamy mushroom and bacon puff tartlets

Serves: 4

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Total Time: 35

Prep Time: 10

Cook Time: 25

• 375 gram(s) ready-made puff pastry
• 1 tablespoon(s) olive oil
• 1  garlic clove, finely chopped or crushed
• 100 gram(s) (3½oz) bacon lardons
• 400 gram(s) mixed mushrooms, thickly sliced
• 2 tablespoon(s) finely chopped fresh thyme
• 6 tablespoon(s) very finely chopped fresh parsley
• 25 gram(s) Pecorino cheese, grated
• 1  egg, beaten, for glazing
• Crème fraîche, to serve

Method

1. Preheat the oven to 200°C/ 180°C fan/Gas 6. Roll out the pastry and cut out four 13cm (5in) squares. Score a border around each pastry square 1cm (½in) from the outer edge, taking care not to cut through the pastry completely.
2. Heat the oil in a heavy-based frying pan. Add the garlic and fry gently until softened - do not let it burn. Add the bacon lardons and mushrooms and fry for 3-4 minutes over a high heat. Remove from the heat and mix in the thyme, parsley and cheese. Season well with salt and freshly ground pepper.
3. Place the puff pastry squares on a greased baking sheet. Spread the mushroom mixture evenly over the puff pastry squares within the scored borders. Brush the pastry edges with the beaten egg.
4. Bake for 15-20 minutes until risen and golden brown. Remove from the oven and place a small dollop of crème fraîche on each tartlet and serve immediately.

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