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

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