Ingredients for Mushroom And Parmesan Tarts
- Puff Pastry
- 50g grated Parmesan cheese
- Shiitake Mushrooms
- Thyme
- Sour cream (optional, for serving)
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How to Make Mushroom And Parmesan Tarts
- Preheat your oven to 200°C (180°C fan/ Gas Mark 6).
- Line a baking tray with baking paper.
- Place 2 sprigs of fresh thyme (about 1 teaspoon) in three separate spots on the prepared tray. This adds a wonderful aroma and subtle flavor.
- Evenly distribute 100g of finely sliced mushrooms over the thyme sprigs.
- Sprinkle generously with 50g grated Parmesan cheese over the mushrooms.
- Season with salt and freshly ground black pepper to taste.
- Cut 3 rounds (approximately 10cm diameter) from ready-made puff pastry or shortcrust pastry.
- Gently place a pastry round over each mushroom and parmesan mixture. Press down lightly to form a small mound, ensuring the edges are sealed.
- Bake for 8-10 minutes, or until the pastry is beautifully golden brown and the filling is heated through.
- Carefully flip the tarts to present the parmesan side up. Serve immediately while warm, topped with a dollop of sour cream (optional).
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
3g
Fat
56g
Carbs
12g
