Mushroom Ragu Tarts
The mushroom ragu is inspired by Ottolenghi’s recipe, but changed around a bit and put in pastry. Doesn’t everything taste better in pastry? This recipe makes enough ragu to make 12 tarts to go with wine and nibbles, and there’s enough left over to serve 4 with pasta or put in a lasagne.
V
Makes 12
plus enough for pasta for 4
Ingredients:
700g mixed mushrooms (I use mostly brown and white mushrooms, and then a package of mixed more exotic types)
4 cloves garlic
2 small onions
tsp chilli flakes
tsp oregano
olive oil
tbsp white miso
1/2 cup red wine
400g tin diced tomatoes
200ml water
salt and pepper to taste
2 sheets butter puff pastry
80g crumbled feta
sprigs of dill to garnish
Preheat oven to 200 degrees C, fan forced. Line a large baking tray with greaseproof paper.
Put the mushrooms into a food processor and blitz till finely chopped - but not too much - you still want some texture.
Spread the mushrooms onto the tray. Sprinkle with olive oil and some black pepper and roast for about 30 minutes, turning the mixture over a few times. The quantity will shrink considerably.
Put onion and garlic in food processor and blitz till finely chopped. Heat some olive oil in a deep pan and fry gently till soft. Add miso and a small amount of water to mix. Add tomatoes, chilli, oregano, wine and water. Bring to the boil then turn down heat and simmer gently for about 15 minutes.
When the mushrooms are golden brown add to the tomato mixture and cook gently for another 20-25 minutes. Taste and add salt as needed.
Leave to cool slightly.
Cut 12 rounds of pastry out and place in greased patty tin. Fill with 1 teaspoon of mushroom ragu and cook at 180 degrees C, fan forced for about 20 minutes till pastry is golden.
Cool slightly, then sprinkle feta on top and garnish with dill sprigs.