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Flooding Creek Mushroom, Leek & Cashew Tarts

The earthy flavour of our mushrooms melt with the savoury sweetness of leek. The addition of cashews and soy sauce adds richness and boosts the mouth-watering umami of these little bites.

Can be made in individual moulds, small tart rings or as free-form galettes.

Cooking time: 45 minutes Yields: 6 small tarts


250 g mixed mushrooms, bases chopped, tops torn

40 g butter

1 small brown onion, diced

1 leek, washed and thinly sliced

2 cloves garlic, minced

1 tablespoon soy sauce

1 cup cashews, chopped coarsely

1 tablespoon Dijon mustard

1 tablespoon fresh herbs, finely chopped (thyme, rosemary or sage are all great.)

1 egg for glazing

Puff pastry - 2 sheets will make 6 small tarts.

  1. Over medium heat, melt butter in fry pan. Add onions and leek. Cook till tender, stirring often (3-4 min). Add mushrooms and continue to cook for 3-4 min until just tender. Stir in garlic and soy sauce. Cook until the soy has nearly evaporated.

  2. Remove from heat and transfer to a bowl. Stir in mustard, cashews and fresh herbs. Season well to taste. Allow mixture to cool to room temperature before assembling the tarts. The mixture can be made the day before and refrigerated overnight.

  3. Cut rounds of puff pastry, slightly larger than the diameter of your tart moulds. Spray the tart moulds with veg oil and line with pastry, leaving a 5- 10 mm overhang.

Recipe and photos by Bear Bites Media

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