Mushroom Rose Tarts
A Green Christmas (2021)
One thing I love about the festive season is the traditions we have built over the years.
we all cosy-up in our Christmas jumpers for a joyful start to the day
my father brings out his Rudolph tie that lights up & sing’s at the touch of a button (the sound has faded over the years, but he insists on wearing it)
we leave our slippers or shoes at the bottom of the tree for gifts
we sing together before unwrapping presents one by one (a slow but magical moment), cherishing the look of joy in everyone’s eyes
& finally, we gather with family & loved ones around a delicious and warming home-cooked meal
This year’s 'Green Christmas 2021’ menu is filled with flavoursome & unexpected recipes to delight all of your guests’ tastebuds without having to spend hours in the kitchen: more time to celebrate & enjoy the company of loved ones.
Flaky crust meets savoury veg. filling in these show-stopping Mushroom Rose Tarts. Tender sautéed mushrooms are rolled in a buttery & flaky tart crust & topped with dill leaves to add freshness. The perfect continuation to your festive meal!
✨Wishing you all a wonderful festive season filled with joy, loved ones & as always, good food! ✨
- Vegetarian Recipe -
MUSHROOM ROSE TARTS
1 roll of puff pastry
300g of button mushrooms
60g of cream cheese*
Handful of fresh dill leaves
Fleur de sel
Freshly grated pepper
Handful of hazelnuts, toasted**
Preheat the oven to 180°C.
Lightly clean the mushrooms with a damp paper towel. Thinly slice them.
Heat up a drizzle of olive oil in a small pan. In small batches, add the mushroom slices & lightly sauté them for about 1 minute.
Remove from the heat & set aside to cool on a paper towel. Repeat with all the mushroom slices.
Roll out the puff pastry & cut it into 6 strips.
Spread cream cheese onto the pastry strips and top-off with freshly grated pepper & dill leaves.
Arrange the mushroom slices along the top edge of the pastry strip, with the rounded edge facing upward. The mushroom slices should slightly overlap.
Fold the bottom half of the pastry strip back up and roll up the pastry to create a rose.
Place the mushroom rose into a greased muffin tin. Repeat with the remaining pastry & mushrooms.
Bake in the oven for 25-30 minutes, until turning golden.
Remove from the oven and let cool for a couple of minutes before removing from the muffin tin.
Top-off with some toasted hazelnuts & serve warm.
Notes: *You can sub. the cream cheese for fresh goats cheese or any other sort of fresh spread - vegan or non-vegan.
**You can sub. the toasted hazelnuts for any other sort of grains and/or seeds of your choice.
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