Mushroom, Tomato And Parmesan Tarts
- 1 1/2 sheets prepared puff pastry, whole sheet cut in half
- 2 tbsp butter
- 1/2 lb baby Portobello mushrooms, thinly sliced
- 3/4 lb white button mushrooms, thinly sliced
- 4 cloves garlic, sliced
- 2 tbsp fresh lemon thyme leaves
- 1/2 lb cherry tomatoes, halved
- 2 oz Parmesan cheese, shaved
- None None arugula, to serve
- Preheat the oven to 425u0b0F. Grease 3 baking sheets and lay the pastry rectangles on them.
- For the filling, melt the butter in a large frying pan. Cook the mushrooms, stirring, 5 mins, until golden brown. Add garlic and thyme and cook, stirring, until fragrant. Season to taste with salt and pepper. Arrange evenly on pastry rectangles, leaving a 1 inch border. Top with tomatoes and sprinkle with Parmesan. Bake 15 mins, or until the pastry is puffed and browned. Cut in half and serve with arugula.
pastry, butter, baby portobello mushrooms, white button mushrooms, garlic, thyme, cherry tomatoes, parmesan cheese, arugula
Taken from recipes-plus.com/api/v2.0/recipes/27281 (may not work)