Prep 20 mins
Cook 20 mins
If you cannot get ceps, use chestnut mushrooms or, better still soak a small handful of dried porcini in boiling water for 30 mins, then slice and drain
- 1 slice stale bread
- 25 g walnuts
- 1⁄4 cup parsley
- 1 garlic clove, chopped
- 500 g mixed mushrooms (ceps and chestnuts are perfect)
- 2 tablespoons olive oil
- 25 g butter
- 500 g ready made shortcrust pastry
- 150 g blue cheese, e.g. Roquefort cheese
for the salad
- 3 cups lambs lettuce
- 25 g walnuts, chopped
- 2 tablespoons walnut oil
- 1 tablespoon lemon juice
- butter six ramekins and line the bases with parchment.
- Blitz together the bread, nuts, garlic and parsley until it looks like fine crumbs.
- wipe and chop the mushrooms. Heat the butter and oil in a pan and fry the mushrooms until slightly soft.Season, remove from head and stir in the bradcrumb mix.
- Spoon the mushroom mix into the ramekins, for appearence you may want to put a neat mushroom slice in the bottom of the ramekin before the mushrooms and press down lightly. Leave to cool.
- Pre heat oven to 200°C.
- Divide cheese into 6 and put one in each ramekin.
- Cut circles from the pastry and place on top of the cheese curving any excess pastry up the sides. Cut a small vent in the centre of each.
- The tarlets can now be left for upto 24 hours in the fridge if needed.
- Bake the tartlets for 15 - 18 minutes While they are cooking divide the lettuce between six plates, scatter with walnuts, drizzle with olive oil and lemon juice.
- Turn out the tartlets and remove baking paper from bottom.