Mushroom Cream Tartlets

1. 1 Puff pastry (frozen)pack 500 g ≈ $4.50 56 g
2. 2 Button mushrooms≈ $7.50 per kg 84 g
3. 3 Onions≈ $1.60 per kg 28 g
4. 4 Cream 10%pack 500 ml ≈ $2.40 31 ml
5. 5 Hard cheesepack 200 g ≈ $2.64 18 g
6. 6 Butterpack 180 g ≈ $1.60 6 g
7. 7 Salt to taste
8. 8 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Roll out puff¹ pastry, cut into rounds, and fit into small tartlet molds. Prick the base with a fork.

2. Bake the shells at 400°F (200°C) for 8 minutes until lightly golden.

3. Finely chop onions³ and mushrooms, then sauté in butter² for 6–7 minutes until all moisture evaporates.

4. Add cream⁴, season with salt and pepper, and simmer for 2 minutes until thickened.

5. Fill the shells with the mushroom mixture, then sprinkle with cheese.

6. Bake at 400°F (200°C) for 5–7 minutes until the cheese melts.