Mushroom and potato tarts | Organic Gardener Magazine Australia

Name: Mushroom and potato tarts | Organic Gardener Magazine Australia
Ingredients: 20g dried porcini mushrooms*; 3 frozen, thawed shortcrust pastry sheets; 2 potatoes (about 400g), peeled; 2 eggs; 1 cup (240g) creme fraiche; 2 tsp chopped thyme leaves; ¼ cup (65g) soft goat’s cheese, crumbled; 30g unsalted butter; 1 tbs olive oil; 1 garlic clove, finely chopped; 300g mixed fresh mushrooms (such as Swiss brown and chestnut), sliced if large; 2 tbs chopped flat-leaf parsley leaves; Salad leaves, to serve