Mushroom Tomato & Parmesan Tarts

Directions

Preheat the oven to 220°C (200°C fan-forced).

Grease two oven trays.

Heat the butter in a large frying pan; cook the mushrooms, stirring, for about 5 minutes or until golden brown.

Add garlic and thyme to mushrooms; cook, stirring, until fragrant.

Season to taste with salt and pepper.

Cut the whole pastry sheet in half.

Place the three pastry rectangles on oven trays about 4cm apart.

Arrange the mushroom mixture evenly over each pastry rectangle, leaving a 2cm border.

Top with tomatoes and sprinkle with parmesan.

Bake, uncovered, for about 15 minutes or until the pastry is puffed and browned.

Top the tarts with baby rocket leaves, if desired.

Cut tarts in half to serve.