Mushroom Tomato & Parmesan Tarts
.
Yield
5 servingsPrep
6 minCook
20 minReady
28 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 50 | grams |
butter
|
|
| 250 | grams |
mushrooms
Swiss brown, thinly sliced |
|
| 350 | grams |
mushrooms, button
thinly sliced |
|
| 4 | cloves |
garlic
sliced |
|
| 2 | tablespoons |
thyme
lemon |
*
|
| 1 ½ | sheets |
puff pastry
butter, ready-rolled |
|
| 250 | grams |
cherry tomatoes
halved |
|
| ⅔ | cup |
Parmesan cheese
about 50g |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5E+1 | grams |
butter
|
|
| 2.5E+2 | grams |
mushrooms
Swiss brown, thinly sliced |
|
| 3.5E+2 | grams |
mushrooms, button
thinly sliced |
|
| 4 | cloves |
garlic
sliced |
|
| 3E+1 | ml |
thyme
lemon |
*
|
| 1.5 | sheets |
puff pastry
butter, ready-rolled |
|
| 2.5E+2 | grams |
cherry tomatoes
halved |
|
| 158 | ml |
Parmesan cheese
about 50g |
|
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.
