Mushroom Filo Tartlets
1 tbsp olive oil
Good knob of butter, plus extra for brushing
400g mixed mushrooms, such as chestnut, oyster and portobello, cleaned and finely sliced
2 garlic cloves, crushed
4-5 fresh thyme sprigs, leaves stripped, plus extra to decorate
150g goat’s cheese, crumbled
1 large free-range egg, plus 2 yolks
200ml double cream
150ml crème fraîche
Splash of truffle-infused oil (optional, available from major supermarkets)
5 large sheets of filo pastry, each cut into 8 strips about 10cm x 15cm
1) Heat the oil and butter in a frying pan over a medium-high heat until foaming, then add the mushrooms, garlic and thyme. Fry quickly until the mushrooms are cooked, being careful not to burn the garlic.
2) Transfer to a bowl and mix in half the goat’s cheese. In a jug, beat together the egg, egg yolks, cream and crème fraîche. Add the truffle oil (if using) and season well.
3) Preheat the oven to 190°C/fan170°C/gas 5. Melt the extra butter, then use to brush the pastry all over. Place 3 strips of filo into each of the holes of a 12-hole muffin tin, overlapping them so the base and sides are completely covered.
4) Spoon the mushroom mixture into the tart cases and pour over the egg and cream mixture. Sprinkle over the remaining goat’s cheese and thyme sprigs, then bake for 20-25 minutes until golden and set. Remove from the tins and serve warm.