Name: Mushroom, tomato and parmesan tarts
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6
Ingredients: 50 gram butter; 250 gram swiss brown mushrooms, sliced thinly; 350 gram button mushrooms, sliced thinly; 4 clove garlic, sliced; 2 tablespoon lemon thyme leaves; 1 1/2 sheets ready-rolled butter puff pastry; 250 gram cherry tomatoes, halved; 2/3 cup (50g) shaved parmesan cheese

Ingredients

50 gram butter

250 gram swiss brown mushrooms, sliced thinly

350 gram button mushrooms, sliced thinly

4 clove garlic, sliced

2 tablespoon lemon thyme leaves

1 1/2 sheets ready-rolled butter puff pastry

250 gram cherry tomatoes, halved

2/3 cup (50g) shaved parmesan cheese

Method

1.Preheat the oven to 220°C (200°C fan-forced). Grease two oven trays.

2.Heat the butter in a large frying pan; cook the mushrooms, stirring, for about 5 minutes or until golden brown. Add garlic and thyme to mushrooms; cook, stirring, until fragrant. Season to taste with salt and pepper.

3.Cut the whole pastry sheet in half. Place the three pastry rectangles on oven trays about 4cm apart.

4.Arrange the mushroom mixture evenly over each pastry rectangle, leaving a 2cm border. Top with tomatoes and sprinkle with parmesan.

5.Bake, uncovered, for about 15 minutes or until the pastry is puffed and browned.

6.Cut tarts in half to serve.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook