Portabello Mushroom, Chorizo and Thyme Magic Tarts
These are so named because they are such a breeze: no making pastry, no rolling out, no lining tins – nothing but the thinnest ready-rolled rounds of melt-in-the-mouth pastry, sitting quietly in the freezer waiting to be summoned for a quick starter or a light lunch.
NOTE: This recipe is from the book Delia's How to Cheat at Cooking, which was published in 2008; therefore you may have difficulty finding the exact named shop ingredients that were available then. We have kept these recipes on the site, as we know many people have successfully adapted them to what is currently available.
The Delia Online Cookery School: There are more recipes for quiches and tarts in our video, to watch just click the recipe image to play.
This recipe is from Delia's How to Cheat at Cooking. Serves 2
Begin this one by oiling a small baking tray, then place the mushrooms on it, sprinkle each one with a few drops of olive oil, and season.
Then pop them in the oven and pre-cook for 10 minutes. After that, remove them and allow to cool for about 20 minutes. To cook the tarts, brush each pastry round with some of the beaten egg, place a cooled mushroom in the centre and arrange slices of chorizo on top in an overlapping circle. Bring the pastry edges up all round and pinch the edges to form a border.
Now use a palette knife to transfer the tarts to the baking tray, brush the edges all round with beaten egg and place a few sprigs of thyme on top. Bake for 15-20 minutes till golden-brown and puffy.
Serve hot with dressed salad leaves.
NOTE: Jus-Rol pastry rounds may be difficult to find, however if you use block puff pastry, Lindsey recommends rolling it to the thickness of a £1 coin, with a 6 inch diameter
Pre-heat the oven to gas mark 6, 200°C.
Using a fan-assisted oven? Click here