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Creamy Garlic and Mushroom Phyllo Tartlet

Serves 6

 

Ingredients

20ml olive oil

2 cloves garlic, crushed

1 punnet button mushrooms, finely sliced

20ml cake flour

200ml fresh cream

15ml lemon juice

salt and pepper

1 sprig thyme, chopped

50ml butter, melted

4 sheets phyllo pastry, cut into 8x8cm squares

crème fraiche, to serve

fried baby button mushrooms, to serve

 

Method

1 Heat the olive oil in a saucepan and add the garlic and sauté. Add the mushrooms and fry until golden.

2 Add the cake flour and mix in well. Add the cream and heat until simmering point is reached, add the lemon juice, season with salt and pepper and add the thyme.

3 Brush muffin tins with butter and layer the phyllo pastry into the tins. Brushing between each layer, Depending on preference, there can be 2 to 4 layers of pastry.

4 Bake the pastry in an oven preheated to 180°C, until the pastry is crisp.

5 To serve, spoon the creamy mushroom mixture into the pastry shells and top with crème fraiche and a fried baby mushroom.

 

Cooks tip: for an extra indulgent option, add 125ml crispy fried bacon to the mushroom mixture.