<- Back to recipes
Arctic Honey mushroom tarts

1 defrosted sheet of puff pastry
1 large or 2 small onions diced
400 g mild mushrooms prepared and diced
2 tbsp butter
0,5 dl dry white wine

2 garlic gloves minced
2 tbsp fresh thyme finely chopped
Salt to taste
1 egg
1 tbsp milk
250 g grated cheese
Arctic Honey

Preheat oven to 225°C. Add the onions and 1tbsp of butter to a large non-stick pan over medium-high heat and sauté until the onions are soft and caramelized. Add the prepared mushrooms and the remaining butter to the pan and continue cooking until the mushrooms become browned and any liquid released has evaporated.

Add a 0,5dl white wine to the pan and continue to cook until the wine has been absorbed. Add in the garlic, thyme and salt and cook for 1 more minute to release the flavours. Remove the mushroom mixture from the heat and set aside.

Cut the room temperature puff pastry into squares. Place the squares on a large baking sheet lined with parchment paper. Add the mushroom mixture evenly to the centre of each puff pastry square.

Fold each edge of the puff pastry inward towards the mushroom mixture creating an open pocket.

In a small bowl add the egg and milk and whisk. Baste the edges of the puff pastry with the egg wash mixture using a basting brush.

Add the shredded cheese to the top of each mushroom tart. Bake for about 15-18 minutes or until the cheese is melted and the puff pastry is golden brown and flaky. If the pastry still looks translucent continue baking until golden brown.

Remove from oven and drizzle the tarts with honey and garnish with thyme just before serving.