Individual Mushroom & Artichoke Tarts

Serves 4 Ingredients 100g/4oz plain white flour 50g/2oz semolina 50g/2oz ground almonds pinch of salt pinch of cayenne (optional) 100g/4oz butter 20ml/4 tsp water (approx) For the filling: 15ml/1tbsp olive oil 50g/2oz onion, sliced 1 clove garlic, crushed 200g/8oz button mushrooms, sliced 8 artichoke hearts, quartered 300ml/10 fl oz crème fraiche 30ml/2tbsp fresh coriander, chopped to taste salt and freshly ground black pepper 30ml/2tbsp pine kernels

Method

1. Preheat the oven to 200°C/400°F/Gas 6.

2. Mix the flour, semolina, ground almonds, salt and cayenne in a bowl. Melt the butter with the water in a small saucepan. Pour onto the dry ingredients and mix thoroughly to make a dough. Divide the dough into four pieces. Mould into four 10cm/4 inch loose-bottomed flan tins, moulding the dough up the insides of the tins. Chill in the refrigerator for 30 minutes.

3. To make the filling: Heat the oil and fry the onion and garlic together gently until softened. Add the mushrooms and cook for a further 2 minutes. Remove from the heat and stir in all the other ingredients and season to taste.

4. Spoon the filling into the tartlet cases and sprinkle the pine kernels on top. Bake in the preheated oven for about 20-25 minutes until the pastry is cooked and the filling set. Turn out onto individual plates and serve with salad or steamed vegetables.

© Copyright The Vegetarian Society 2002

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