Looking for an indulgent, easy vegetarian starter? Look no further! These truffle mushroom puff pastry tarts are super easy and have bags of flavour! Plus, you can prep them in advance and pop them in the fridge until it’s time to bake them.

You can serve them on their own, or do as I’ve done here and added a very simple salad of rocket for a bit of freshness and to add some colour to the plate. Let me know if you decide to make it – comment below and be sure to tag me in your photos  @theglasgowdiet on Instagram!

Truffle Mushroom Tarts

Ingredients (makes 6 tarts)
1 sheet ready-roll puff pastry
400g chestnut mushrooms, thinly sliced
2 tsp olive oil
75g mascarpone
100g taleggio cheese, cut into small cubes
1 egg, beaten
2-3 tbsp truffle oil
1 bag rocket
Juice of 1 lemon
1 tbsp extra virgin olive oil
0.5 tbsp balsamic vinegar
Salt and pepper

Method
1. Put a large, non-stick pan over a medium-high heat and add the olive oil. Once hot, add the sliced mushrooms to the pan and cook until beginning to soften and turn golden. Reduce the heat and add the mascarpone, stirring to help it melt and coat the mushrooms. Season with salt and pepper and leave to cool.
2. While it cools, get your pastry and cut it into six rectangles and arrange them on a lined baking tray. About 1cm from the edge of the pastry, score a smaller rectangle inside it, not cutting all the way through. This will be a guide as to where to put the filling.
3. Once the filling is cool, divide the mushroom mix between each rectangle of pastry, staying within the border you created. Top the mushroom mix with the cubed taleggio cheese. At this point, you can cover the whole lot with clingfilm and leave it in the fridge until required.
4. When ready to cook, preheat your oven to 180c fan or 200c oven. Take the pastries out of the fridge and remove the clingfilm. Brush the edges of each tart with the beaten egg, then bake in the oven for 15-20 minutes or until the pastry is risen and golden brown and the cheese has melted.
5. While they bake, mix the lemon juice, balsamic and extra virgin olive oil together. Toss the rocket in the dressing.
6. Remove the tarts from the oven and drizzle the truffle oil over them. Serve each tart with a mound of the dressed rocket on the side and ENJOY!