Mushroom and Pecorino Tarts

1. 1

   Preheat oven to 400F.

2. 2

   On a lightly floured work surface, roll out puff pastry to an 11-inch square.

3. 3

   Using a paring knife, cut into 4 equal squares, then lightly score each square (do not cut all the way through), forming a 1-inch border.

4. 4

   Using a fork, pierce dough inside border.

5. 5

   Carefully transfer pastry squares to a baking sheet; refrigerate 10 minutes.

6. 6

   Bake until golden, rotating sheet halfway through, about 15 minutes.

7. 7

   Meanwhile, in a large skillet, heat oil over medium-high.

8. 8

   Add mushrooms; season with salt and pepper.

9. 9

   Cook, tossing frequently, until tender, 6 to 8 minutes.

10. 10

    Dividing evenly, sprinkle 1/2 cup cheese in center of baked pastry squares; top with mushrooms and remaining 1/4 cup cheese.

11. 11

    Bake until cheese is melted and lightly browned, 6 to 8 minutes.

12. 12

    Sprinkle with chives, and serve.

13. 13

    Frozen puff pastry is a wonderful staple to keep on hand.

14. 14

    The pastry needs only a little time to defrost, rolls out easily, and bakes quickly.

* Per serving · 4 servings · Values may vary.

No additional tips available.