Baked Eggs in Wild Mushroom Tartlets
(from Delia's Vegetarian Collection - Delia Smith)
For the pastry
75g soft butter
175g plain flour
For the filling
25g dried porcini mushrooms
170g chestnut mushrooms, chopped
170g open cap mushrooms, chopped
2 small red onions
2 cloves garlic
2 tsp lemon juice
1 tbsp parsley, chopped
salt and pepper
Begin by placing the porcini in a bowl. Pour 200ml of boiling water over them and leave for 30 mins.
Make the pastry by rubbing the butter into flour with your fingertips until it resembles breadcrumbs and then stir in the grated Parmesan and about 3tbsp cold water and mix until it forms a soft dough. Wrap in cling film and leave to rest in the fridge for 30 mins.
To make the filling, heat 50g of butter in a frying pan, add the onions and garlic and fry until soft. Strain the porcini and chop, add with the other mushrooms to the onion pan and add the remaining 25g of butter. Fry until the mushroom juices run, then add the lemon juice and parsley. Raise the heat slightly and cook until most of the liquid has evaporated, stirring occasionally.
Pre heat oven to 200C
Roll out the pastry to a thickness of 3mm. Line the tins with the pastry and prick the base with a fork. Place the tins on a baking sheet and bake for 15 mins. Take them out of the oven and reduce the temperature to 180C.
Divide the filling between the tarts, making a well in centre of the mixture. Then break an egg into a saucer or a small ramekin, slip it into each tart and scatter a little Parmesan over the top. Return to the oven for 12 to 15 mins until the eggs are just set. Serve straight away.