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Field Mushroom Tartlets

From: mindfood.com
SERVES 4

2 sheets frozen ready-rolled butter
puff pastry, partially thawed
1/3 cup purchased caramelised onion or chilli jam
10g butter
1 tbsp olive oil
4 field mushrooms, trimmed
1 tbsp thyme leaves
soft goat’s curd, to serve

Preheat oven to 200°C. Line a baking tray with baking paper. Cut pastry circles 1.5cm larger than the size of mushrooms and place onto prepared tray. Spread onion or chilli jam onto pastry, leaving a 1cm border.

Heat butter and oil in a non-stick frying pan over medium heat. Add 2 mushrooms, underside of mushrooms down. Cook for 3 minutes or until golden. Transfer mushrooms to prepared pastry, underside facing up. Cook remaining 2 mushrooms and transfer to pastry.

Sprinkle with thyme. Bake for 20 minutes or until pastry is puffed and golden. Serve tartlets with goat’s curd.