leek, mushroom and tarragon filo tartlets

Tarragon, leek and mushroom are a great flavour combination and this recipe works well as a light starter or lunch, served with a simple, crisp green salad.

200 g organic chestnut mushrooms, sliced
150 g leeks, sliced
1 small onion, finely chopped
1 garlic clove, finely chopped
1 tbsp fresh French tarragon, chopped (alternatively use 1 tsp dried)
65 g Vegetarian Parmesan cheese
3 organic free range eggs
100 g marscapone cheese
pinch sea salt
2 tbsp extra virgin olive oil
125 g unsalted butter
3 sheets of filo pastry, cut into squares, approx 10 cm

View the full recipe at The Circus Gardener’s Kitchen →