Recipe Card

Spicy Mushroom Tartlets


  • 1 x 500g Block Jus-Rol™ shortcrust pastry Thawed
  • 2 red onion Peeled, halved and sliced
  • 1 mushrooms bag, quartered
  • 2-3tbsp tikka paste
  • 125ml greek style natural yoghurt
  • parsley chopped

Equipment required

  • Rolling Pin
  • Measuring spoons
  • Tart Tin
  • Saucepan


  1. Preheat oven to 200°C(180°C for fan assisted ovens) /400°F/Gas 6. Have ready 8 individual tartlet tins.
  2. Roll out pastry and line tins then bake blind for 15 minutes.
  3. Meanwhile, gently sauté the onions until just soft, add mushrooms and cook for 3-5 mins.
  4. Combine Tikka paste with yoghurt and stir through mushrooms. Reheat gently then divide between the baked tartlet cases, scatter with some parsley and serve immediately with salad.