Rustic Mushroom Tartlets

Golden, flaky pastry filled with rich, savoury mushrooms, creamy ricotta, and a perfect balance of herbs and cheeses. These Rustic Mushroom Tartlets bring together earthy flavours and a buttery crust, making them an irresistible choice for a light meal, elegant starter, or indulgent snack. Simple to make yet packed with gourmet flavour, they’re perfect for any occasion.

---

Rustic Mushroom Tartlets

Ingredients:

Store-bought shortcrust pastry

50 g flour (for rolling and dusting)

2 Tbsp olive oil

450 g mushrooms of choice, thinly sliced

2 Tbsp butter

2 cloves garlic, minced

6 sprigs thyme

2 tsp Avohaven Salt’n’Peppa (or a mix of salt & pepper)

1 onion, finely sliced

2 Tbsp sugar

75 ml Syrah or another dry red wine

100 g ricotta

1 tsp fresh rosemary, chopped

2 tsp fresh thyme leaves

30 g grated Parmesan

½ tsp white pepper

½ tsp onion powder

1 tsp Avohaven Salt’n’Peppa

1 egg

2 tsp milk

60 g grated tasty cheese

Extra Avohaven Salt’n’Peppa for sprinkling

Instructions:

Preheat the oven to 180°C and prepare a large baking tray with baking paper.

Lightly sprinkle flour on a work surface and spread out the shortcrust pastry sheet. Divide each half into two. You will need 6 halves overall. Round off the corners, then roll each square to make it slightly larger. Fold and pleat the edges to form a circular border. Arrange on the prepared tray.

Warm the olive oil in a pan on medium heat. Cook the mushrooms until they turn golden brown, then take them out and set them aside. In the same pan, add butter and sauté the garlic and thyme for 2 minutes. Put the mushrooms back in, season with Avohaven Salt’n’Peppa, and then remove from the heat to let them cool.

In the same pan, combine the onions, sugar, and wine. Cook until the liquid evaporates and the onions become soft and caramelized. Set aside.

In a bowl, combine the ricotta, rosemary, thyme, Parmesan, white pepper, onion powder, and Avohaven Salt’n’Peppa.

To assemble the tartlets, place the ricotta mixture in the center of each pastry circle. Add the mushroom mixture and caramelized onions on top. Finish by sprinkling with grated tasty cheese and a sprig of thyme.

Whisk together the egg and milk, then brush the pastry edges with the mixture. Sprinkle with Avohaven Salt’n’Peppa. Bake for 35-40 minutes, until the pastry is golden and crisp.