- 250g/8¾oz puff pastry, rolled to 3mm thickness or 1 sheet ready rolled puff pastry
- 400g/14oz mixed wild mushrooms, roughly chopped
- 1 small handful of dried mushrooms, soaked in 4 tbsp of boiling water (retain 2 tbsp of soaking liquid)
- 2 tbsp olive oil
- 2 tbsp créme fraîche
- 2 egg yolks
- white truffle oil
- coarse sea salt
- Cut out 24 circles, from the rolled out sheet of pastry using a 5cm/2in pastry cutter.
- Gently press the circles into the tartlet tins. Fork bottom of pastry. Cover with cling film and refrigerate.
- Preheat oven to 200C/400F/Gas 6.
- Heat the oil in a wide frying pan or wok.
- Add the wild mushrooms and fry over a high heat. Season.
- Add the soaked mushrooms. Fry for 1-2 minutes more, then remove from heat and transfer to a bowl to cool.
- Finely chop the mushrooms or blend in a food processor until completely minced.
- Transfer the chopped mushrooms to a large bowl, and add the remaining ingredients, ensuring that the mix is well seasoned.
- Fill the puff pastry tartlets with one heaped teaspoon of mushroom mix per tartlet. You may need more or less depending on the size of the tartlet tins.
- Bake for 10-12 minutes in the preheated oven, until pastry is golden and the mushroom mix has risen and expanded slightly.
- When the tartlets have cooled slightly, drizzle with truffle oil and sprinkle with coarse sea salt.
- Serve warm.