Mushroom and Tomato Tarts |
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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 4 |
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A change from quiche, I got this recipe from a Golden Circle Magazine. Ingredients:
1 sheet of ready rolled puff pastry |
2 tablespoons soft cream cheese |
2 tablespoons oil |
100 g button mushrooms, sliced |
2 garlic cloves, crushed |
1/2 teaspoon dried herbs |
4 cherry tomatoes, sliced |
1 tablespoon grated parmesan cheese |
Directions:
1. Preheat oven to hot 240C (gas 200C) Use a non stick tray or else oil an oven tray.
2. Cut pastry into quarters.
3. Place pastry on prepared oven tray.
4. Fold edges of pastry to form a 1cm border, press down firmly.
5. Spread cream cheese over pastry.
6. Heat oil in pan, add mushrooms, garlic and herbs.
7. Stir over medium heat for 2 minutes or until softened and lightly golden.
8. Drain on paper towels.
9. Arrange mushroom mixture over cream cheese, top with tomato, sprinkle with cheese.
10. Bake 20 minutes until pastry is puffed and golden.
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