Mushroom Tomato and Parmesan Tarts – a delicious recipe with butter, mushrooms Swiss brown, mushrooms, garlic, thyme, pastry butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 220C (200C fan-forced).
2
Grease two oven trays.
3
Heat the butter in a large frying pan; cook the mushrooms, stirring, for about 5 minutes or until golden brown.
4
Add garlic and thyme to mushrooms; cook, stirring, until fragrant.
5
Season to taste with salt and pepper.
6
Cut the whole pastry sheet in half.
7
Place the three pastry rectangles on oven trays about 4cm apart.
8
Arrange the mushroom mixture evenly over each pastry rectangle, leaving a 2cm border.
9
Top with tomatoes and sprinkle with parmesan.
10
Bake, uncovered, for about 15 minutes or until the pastry is puffed and browned.
11
Top the tarts with baby rocket leaves, if desired.
12
Cut tarts in half to serve.
226
kcal
Calories
16
g
Fat
10
g
Carbs
12
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 50 grams butter, 250 grams mushrooms Swiss brown, thinly sliced, 350 grams mushrooms, button thinly sliced, 4 cloves garlic sliced, and more.
Yes, Mushroom Tomato and Parmesan 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
