Mushroom And Roquefort Tomato Tarts – a delicious recipe with pastry, blue cheese, walnuts, white mushrooms, tomatoes, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400 F.
2
Roll out pastry dough and using a bowl approximately 14-15cm in diameter, cut out four rounds. Do not force or stretch the dough. Transfer the dough to a baking tray lined with parchment paper.
3
Place the cheese in the middle of each pastry round, leaving about 2cm around the edge of each round.
4
Sprinkle each pastry round with a tablespoon of the chopped walnuts.
5
Place about 8 mushrooms' worth of slices on top of the walnuts, pressing into the cheese/walnut mixture.
6
Place 3 cherry tomato halves on each pastry round.
7
Fold over the edges of the dough (making 4-5 folds, one fold at a time) and pressing lightly on the corners to gently seal the tarts.
8
Brush the beaten egg on the dough border. Bake for 30 minutes or until crust is golden brown and the cheese melted.
9
Meanwhile, saute the remaining mushroom slices in the butter. Drain on a paper towel and set aside until the tarts are cooked.
10
When the tarts are cooked, remove from baking tray to a cooling rack and cool for about 5 minutes. Place the sauted mushroom slices on each tart and serve warm with a green salad.
215
kcal
Calories
16
g
Fat
8
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 sheet puff pastry, 40g Roquefort or other sharp blue cheese, crumbled, 2 tablespoons chopped walnuts, 5 medium white mushrooms, thinly sliced, and more.
Yes, Mushroom And Roquefort Tomato Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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