375g block all-butter puff pastry
flour, for dusting
300g/10 oz mixed wild mushrooms or just 1 type, cleaned and sliced
25g Anster cheese, finely grated
small handful of parsley leaves, chopped
1 garlic clove, finely chopped
1 egg, beaten
Role out the pastry on a floured surface and cut out 4 circles, about 15cm wide. Leave to chill on a lined baking tray in the fridge.
Heat oven to 200C/ Fan 180C/gas 6. Heat a large frying pan until hot, add a knob of butter, then fry the mushrooms for 5 mins until there is no liquid left in the pan. Season, then take off the heat and mix mushrooms with the cheese, parsley and garlic.
Score a 1cm border around the edge of each tart, being careful not to cut all the way through pastry. Spoon the mushrooms into the centre of the circle. Brush the edge with beaten egg, then bake the tarts for 20 minutes until puffed up and golden. Serve immediately.