Mushroom and tomato tarts
These delicious mushroom and tomato tarts will be a definite crowd pleaser- easy to prepare and super tasty!
- 5 mins preparation
- 20 mins cooking
- Makes 12
Print
Ingredients
Mushroom and tomato tarts
- 1/2 quantity gluten-free pastry
- 1 tablespoon butter
- 120 gram swiss brown mushrooms, sliced thinly
- 1 tablespoon red wine vinegar
- 12 cherry tomatoes, quartered
- 60 gram feta, crumbled
- 1 tablespoon fresh oregano leaves
Method
Mushroom and tomato tarts
- 1Grease 12 x 6cm tart tins. Roll pastry between sheets of baking paper until 3mm thick; cut 12 rounds from pastry using cutter. Ease pastry into tins, pressing into base and side; trim edges, prick base with a fork. Place tart tins on an oven tray; cover, refrigerate for 30 minutes.
- 2Preheat oven to 180°C.
- 3Bake pastry cases for 10 minutes or until browned lightly. Cool.
- 4Melt butter in a small frying pan over high heat, add mushrooms; cook until softened. Add vinegar; cook, stirring, until liquid is reduced. Add tomatoes; cook, stirring, until heated through. Remove from heat; season to taste. Cool 10 minutes.
- 5Melt butter in a small frying pan over high heat, add mushrooms; cook until softened. Add vinegar; cook, stirring, until liquid is reduced. Add tomatoes; cook, stirring, until heated through. Remove from heat; season to taste. Cool 10 minutes.