Prep Time

25 mins

Cooking Time

25-30 mins



Don't settle for sausage rolls when you're entertaining. Impress your guests with these mushroom tarts - melted Camembert Cheese on top will have them coming back for more!

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


  • 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



  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.