- 250g flour
- 1 tsp fresh thyme leaves
- 1/2 tsp salt
- 125g Mainland Natural Butter, chilled
- 2 tbsp Anchor Sour Cream Original
- Cold water
- 500g button mushrooms
- 3 tbsp olive oil
- 6 fresh sage leaves, finely chopped
- 2 tbsp balsamic vinegar
- 1 tbsp brown sugar
- Salt and freshly ground black pepper, to taste
- To make the pastry, combine flour, salt and thyme in a food processor.
- Chop Mainland Natural Butter into small cubes and pulse the butter into the flour mixture.
- Add Anchor Sour Cream Original and slowly add cold water, a tablespoon at a time, until the dough forms a ball. Don’t over-process.
- Wrap dough in cling film and chill for 30-40 minutes.
- Meanwhile, slice mushrooms thinly. Sauté in olive oil until they are a rich brown colour.
- Add balsamic vinegar, brown sugar and sage leaves. Continue cooking for a further 5-6 minutes until caramelised. Add salt and plenty of freshly ground black pepper. Cool.
- Set your oven to 180°C.
- Roll pastry dough out to about 3mm thick. Cut with a round biscuit cutter and use these rounds to line 24 greased mini muffin holes, gently pressing them in.
- Spoon a small amount of the mushroom mixture into each pastry case.
- Bake at 180°C for 15 minutes. Remove from oven and place a cube of Mainland Special Reserve Creamy Camembert Cheese on top of each tart.
- Bake for a further 5-6 minutes, or until the cheese is melted and golden.