olive oil Archives

Chicken recipes

Spicy grilled chicken

30 minutes

Easter recipes

Stuffed roast lamb

2 hours

Great value

Tomato soup with egg ’n cheese toasties

25 minutes

Charred split broccoli with tahini-yoghurt sauce

30 minutes

Great value

Sweet basil and balsamic roasted tomato rigatoni

20 minutes

Mediterranean

Seared tuna with agrodolce

10 minutes

Cheat recipes

15-minute puttanesca penne

15 minutes

Roast chicken

Soffritto chicken with caper potatoes

50 minutes

Egg recipes

Turkish-inspired eggs with crispy chorizo and pita toast

10 minutes

Pepper recipes

Roasted sweet pepper, ricotta and Parmesan tarts

45 minutes

Pizza recipes

Gorgonzola, plum and proscuitto pizza

25 minutes

Afternoon tea

Mushroom tartlets

30 minutes

Mushroom tartlets

Serves 6 to 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

For the pastry:

180 g cake flour
salt, a pinch
100 g chilled butter, cut into small pieces
1 T olive oil
1 free-range egg yolk
1 T iced water
1 brandy (or 1 T iced water)

For the filling:

1 T butter
1 olive oil
150 g shallots (or 1 medium onion), peeled and finely chopped
sea salt, to taste
300 g shiitake mushrooms, trimmed, cleaned and finely chopped
1 T flour
½ cup milk
1 large free-range egg
½ cup cream
1 lemon, zested
2 T dill or chives, finely chopped, plus extra to garnish
sea salt and freshly ground black pepper, to taste

Method

To make the pastry, process the flour, salt and butter until crumbly. Whisk the oil, egg yolk, iced water and brandy. Add to the flour mixture and process until it forms a ball of dough.
Roll out the pastry thinly between 2 sheets of baking paper. Chill while preparing the filling.
To make the filling, heat the butter and oil in a pan. Stir in the shallots and a little salt. Cook gently for 5–8 minutes until soft, but still pale. Add the mushrooms and cook, stirring often, for 5 minutes, or until just cooked. Stir in the flour.
Remove from the heat and stir in the milk. Return to the heat and cook, stirring, until thickened. Remove from the heat, beat the egg and cream and mix with the mushrooms. Add the lemon zest and herbs. Season to taste and cool.
Preheat the oven to 200°C. Remove the pastry from the fridge and roll out. Stamp out 18 rounds to fit small patty pan tins. Grease the pans, place a round of pastry into each cavity and fill with the mushrooms. Bake for 15 minutes. Serve garnished with dill.

Cook’s note: You can use a small muffin pan instead of patty pans. Serve these tartlets as a light meal or as snacks with a glass of wine – an earthy Pinot Noir or Grenache is a good match.

Browse more tart recipes here.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Spicy grilled chicken

Stuffed roast lamb

Tomato soup with egg ’n cheese toasties

Charred split broccoli with tahini-yoghurt sauce

Sweet basil and balsamic roasted tomato rigatoni

Seared tuna with agrodolce

15-minute puttanesca penne

Soffritto chicken with caper potatoes

Turkish-inspired eggs with crispy chorizo and pita toast

Roasted sweet pepper, ricotta and Parmesan tarts

Gorgonzola, plum and proscuitto pizza

Mushroom tartlets

Mushroom tartlets

Ingredients

Method