Ingredients

Pastry

• 250g flour
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 125g Mainland Natural Butter, chilled
• 2 tbsp Anchor Sour Cream Original
• Cold water

Filling

• 500g button mushrooms
• 3 tbsp olive oil
• 6 fresh sage leaves, finely chopped
• 2 tbsp balsamic vinegar
• 1 tbsp brown sugar
• Salt and freshly ground black pepper, to taste

Topping

• 250g Mainland Special Reserve Creamy Camembert Cheese

Method

1. To make the pastry, combine flour, salt and thyme in a food processor.
2. Chop Mainland Natural Butter into small cubes and pulse the butter into the flour mixture.
3. Add Anchor Sour Cream Original and slowly add cold water, a tablespoon at a time, until the dough forms a ball. Don’t over-process.
4. Wrap dough in cling film and chill for 30-40 minutes.
5. Meanwhile, slice mushrooms thinly. Sauté in olive oil until they are a rich brown colour.
6.  Add balsamic vinegar, brown sugar and sage leaves. Continue cooking for a further 5-6 minutes until caramelised. Add salt and plenty of freshly ground black pepper. Cool.
7. Set your oven to 180°C.
8. Roll pastry dough out to about 3mm thick. Cut with a round biscuit cutter and use these rounds to line 24 greased mini muffin holes, gently pressing them in.
9. Spoon a small amount of the mushroom mixture into each pastry case.
10. Bake at 180°C for 15 minutes. Remove from oven and place a cube of Mainland Special Reserve Creamy Camembert Cheese on top of each tart.
11. Bake for a further 5-6 minutes, or until the cheese is melted and golden.