Mushroom and tomato tarts
Preparation time: 10 min
Oven: pre-heat at 200°C, turn down to 180°C for baking
Baking time: 20 min or until golden brown
| Ingredients (Serves 4) | |
| 1 | sheet ready rolled puff pastry |
| 50g | soft cream cheese/cottage cheese |
| 100g | button mushrooms (tinned or fresh, if fresh lightly sauté in little cooking oil in frying pan) |
| 10 | cherry tomatoes cut in half Seasoning, fresh chopped herbs (eg. parsley, basil and thyme) |
| 50g | cheese, grated (parmesan, cheddar or mozzarella) |
Method
- Lightly grease an oven baking tray with cooking oil – cut pastry sheet into quarters.
- Place on baking tray and fold edges over to form a 1cm border, press down firmly.
- Spread cream cheese over the inside of the pastry (inside the pastry border).
- Mix mushrooms, tomatoes and chopped herbs together, arrange over cream cheese – bake 15minutes, sprinkle with cheese and continue to bake for another 5 minutes or until pastry is puffed and golden.
The pastries can be served with a nice fresh tuna salad or bacon bits/ham can be added to the filling instead of having it as a vegetarian meal
Tips from the Chef
Remember to only sprinkle the pastries with cheese the last 5 minutes that they are in the oven. This will ensure that the cheese melts evenly and will prevent the cheese from pulling away from the topping when served.
