Mushroom and Cheese Tarts
These delicious tarts can be served as a side dish or cut into pieces for appetizers.
Foto: RecipeGirl
Ingredients
- all purpose flour, (for rolling)
- One sheet frozen puff pastry ((thawed))
- 1 tablespoon olive oil
- 1¼ pounds thinly sliced mixed mushrooms, (such as cremini, shiitake, and button)
- coarse salt and freshly ground black pepper
- ¾ cup (3 ounces) coarsley shredded Romano cheese
- 2 tablespoons snipped fresh chives
Steps
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Preheat the oven to 400°F.
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On a lightly floured surface, roll the pastry to an 11-inch square; cut into 4 equal squares. Using a paring knife, lightly score each square (do not cut all the way through), forming a 1-inch border. Using a fork, prick the dough inside the border.
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Place the pastry squares on a baking sheet; refrigerate 10 minutes. Then bake until golden, about 15 minutes.
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Meanwhile, in a large skillet, heat the oil over medium-high. Add the mushrooms; season with salt and pepper. Cook, tossing frequently, until tender, 6 to 8 minutes.
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Dividing evenly, sprinkle ½ cup of the Romano cheese in the center of the baked pastry squares; top with mushrooms and remaining ¼ cup of cheese. Bake until the cheese is melted and lightly browned, 6 to 8 minutes. Sprinkle with chives, and serve.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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