Rustic Mushroom Tartlets

These little treasures were a bit of an improv lunch. I just felt like something hearty and rustic, and luckily my fridge and garden contained the perfect ingredients. Mushroom, prosciutto and sage are all such meaty, robust flavours that (perhaps surprisingly) pull together for the perfect flavour combination. A sprinkle of goat's cheese and a drizzle of balsamic (more big flavours) add a refreshing punch to bring all the ingredients back to earth. And who doesn't like a good serving of flaky, buttery homemade pastry?! These tarts make for a fulfilling winter lunch which would easily go down a treat on your next summer picnic. 

What you'll need:
300g mushrooms, sliced (pick your favourite kind)
50ml white wine 
2 tablespoons fresh sage, chopped
6 slices of prosciutto
200g goat's feta, crumbled
Olive oil
Balsamic vinegar
Salt and pepper

250g plain flour
125g butter, chopped
1 egg
1 tablespoon water

What to do:
It's best to start by making the pastry as it needs time to rest. Put the plain flour and butter in a food processor and whizz until combined and crumby. Add the egg, salt and water and process again until the pastry only just starts to bind into a ball.

Tip it out onto a clean, floured work surface and knead until the pastry is smooth and easily forms a ball. Wrap in cling wrap and refrigerate for 2 hours.

Meanwhile, fry the mushrooms and sage in oil. When the mushrooms start sizzling madly, add the wine and season with salt and pepper. Once the wine has evaporated and the mushrooms have softened turn off the heat.

Once your pastry has rested, preheat the oven to 200C and line 2 baking trays. On a clean, floured surface, break the pastry into 6 even balls and roll them out into rough circles. Prick pastry with a fork to reduce any puffing during cooking.

Fold a slice of pancetta in half (end to end) and place it in the centre of the pastry round. Top with one sixth of the mushroom mixture and sprinkle over some crumbled feta. Cut off any excess pastry so you have a nice circle. Fold the pastry up and inwards, pinching to keep any folds in place. Transfer to prepared baking trays. Repeat this step to make the rest of the tartlets.

Bake tartlets for 15-20 minutes or until the pastry is golden on top and underneath. Once cooked, transfer tartlets to a cooling rack. Drizzle with olive oil and balsamic vinegar and enjoy!