Mushroom and Cheese Tarts
These delicious tarts can be served as a side dish or cut into pieces for appetizers.
Servings: 4 servings
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
Instructions
- Preheat the oven to 400°F.
- 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.
- Place the pastry squares on a baking sheet; refrigerate 10 minutes. Then bake until golden, about 15 minutes.
- 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.
- 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
Serving: 1tart | Calories: 572kcal | Carbohydrates: 34g | Protein: 23g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 46mg | Sodium: 692mg | Potassium: 531mg | Fiber: 2g | Sugar: 4g | Vitamin A: 250IU | Vitamin C: 4mg | Calcium: 484mg | Iron: 3mg