Serves 4

2 sheets frozen ready-rolled butter

puff pastry, partially thawed

1/3 cup purchased caramelised onion or chilli jam

10g butter

1 tbsp olive oil

4 field mushrooms, trimmed

1 tbsp thyme leaves

soft goat’s curd, to serve

1 Preheat oven to 200˚C. Line a baking tray with baking paper. Cut pastry circles 1.5cm larger than the size of mushrooms and place onto prepared tray. Spread onion or chilli jam onto pastry, leaving a 1cm border.

2 Heat butter and oil in a non-stick frying pan over medium heat. Add 2 mushrooms, underside of mushrooms down. Cook for 3 minutes or until golden. Transfer mushrooms to prepared pastry, underside facing up. Cook remaining 2 mushrooms and transfer to pastry.

3 Sprinkle with thyme. Bake for 20 minutes or until pastry is puffed and golden. Serve tartlets with goat’s curd.