Recipe

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
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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
  • 1
    Grease 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.
  • 2
    Preheat oven to 180°C.
  • 3
    Bake pastry cases for 10 minutes or until browned lightly. Cool.
  • 4
    Melt 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.
  • 5
    Melt 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.

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