Mushroom, Tomato And Parmesan Tarts

1. 1

   Preheat the oven to 425u00b0F. Grease 3 baking sheets and lay the pastry rectangles on them.

2. 2

   For the filling, melt the butter in a large frying pan. Cook the mushrooms, stirring, 5 mins, until golden brown. Add garlic and thyme and cook, stirring, until fragrant. Season to taste with salt and pepper. Arrange evenly on pastry rectangles, leaving a 1 inch border. Top with tomatoes and sprinkle with Parmesan. Bake 15 mins, or until the pastry is puffed and browned. Cut in half and serve with arugula.

* Per serving · 4 servings · Values may vary.

No additional tips available.