Mushroom and Parmesan Tarts
"On Ready Steady Cook today by Janelle Bloom - looked like an morsel of an appertizer."
photo by AZPARZYCH
- Ready In:
- 15mins
- Ingredients:
- 5
- Yields:
-
3 mini tarts
- Serves:
- 3
ingredients
- 1 sheet puff pastry (thawed)
- 60 g parmesan cheese (thinly grated)
- 100 g shiitake mushrooms (stalk removed thinly sliced)
- 6 sprigs thyme
- sour cream, to serve
directions
- Preheat oven to 200c fan forced (220C).
- Line an oven tray with baking paper.
- Place 2 sprigs in three separate places on the tray.
- Top each with parmesan cheese and mushroom.
- Season with salt and pepper.
- Cut 3 rounds of pastry big enough to cover the cheese mix and press down to shape into small mounds.
- Bake for 8 to 10 minutes or until pastry is golden.
- Carefully flip the tarts to present parmesan side up, serve warm with a dollop of sour cream.
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Reviews
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(Review did not post so will do it again...) I did not want to rate this recipe because I made changes that may have changed the taste. I used chives instead of the thyme and a mixture of bella, shiitake, oyster mushrooms. I probably could have put more salt pepper to give it some flavoring but it was missing something and a little bland for my taste. Made for Fall 2009 PAC.
Tweaks
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(Review did not post so will do it again...) I did not want to rate this recipe because I made changes that may have changed the taste. I used chives instead of the thyme and a mixture of bella, shiitake, oyster mushrooms. I probably could have put more salt pepper to give it some flavoring but it was missing something and a little bland for my taste. Made for Fall 2009 PAC.
RECIPE SUBMITTED BY
I'mPat
Australia
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