Mushroom Tartlets

1 box puff pastry

140 g cooked Bacon

25 g butter

300 g mushrooms, sliced

25 g parmesan, grated

fresh thyme leaves

1 garlic clove , chopped

1 egg , beaten

Unroll the pastry and cut circles . Leave to chill on a lined baking tray in the fridge. Heat oven to 200 c. Chop the bacon into 1 cm pieces and fry in a pan. Remove, then add the mushrooms to the bacon fat and cook until the mushrooms give up their liquid. Season, then take off the heat and mix mushrooms with the thyme and garlic.

Score a 1 cm border around the edge of each tart, then spoon the mushrooms into the center circle. Brush the edge with beaten egg, and sprinkle with the cheese. Bake the tarts for 20 mins until puffed up and golden. Serve immediately.