Instructions

1. First make the filling.
2. Thinly slice the mushroom. Chop the garlic and spring onion.
3. Heat a spoonful of olive oil in a large frying pan and, under a lid, gently sauté the mushroom and garlic for 10 minutes, until softened.
4. Add the spices and pastes, stir for 30 seconds then add the drained beans and corn. Season with salt and pepper. Add 2-4 Tbsp of water, the and cook until reduced into a thick sauce. Stir in the roasted pepper slices and chopped spring onion & coriander leaves. Stir well. Put the lid on and rest until needed. (When cooled down it can be stored in the fridge for a couple of days.)
5. When you’re ready to make the tartlets, put the oven on, setting it to 190°C.
6. Unroll the puff pastry, cut it into small squares (for snacks) or large rectangles (for a meal), then coat them with pizza/tomato sauce, leaving a 1cm crust all around.
7. Spoon some mushroom-bean filling on top of the tartlets, spread it out evenly to the edge of the crust (if you want the crust to be golden brown, glaze the edges with egg-wash - but this version is no longer vegan!
8. Put the tartlets onto a lined baking sheet, then bake for 12-15 minutes until the pastry is cooked through. Serve with fresh herbs scattered on top.