Mushroom and Tomato Tart

    • Prep Time
    • 10 mins
    • Cook Time
    • 30 mins
    • Yield
    • 8 tarts
    • Difficulty Level

This is a recipe for mushroom and tomato tart. It is a puff pastry topped with sautéed mushrooms, tomatoes and pine nuts. These tarts look really fancy and are so impressive to serve. Not to mention, they are delicious!

This dish is vegetarian, which makes it a wonderful thing to serve with any meal or for those who are vegetarians. Either way, make these delicious and beautiful mushroom and tomato tarts. Enjoy!

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Ingredients

  • 5 tbsp olive oil
  • 1 lb assorted mushrooms
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 2 sheets puff pastry
  • 4 plum tomatoes, cut into wedges
  • 1/4 cup pine nuts
  • salt and pepper to taste
  • chopped parsley for garnish

Instructions

  • 1. In a saucepan, add 3 tbsp of olive oil. Add mushrooms, onion, thyme and garlic and sauté until mushrooms are tender, about 8 minutes. Meanwhile, preheat the oven to 375 degrees Fahrenheit.
  • 2. Roll out puff pastry and cut each sheet into four circles, 4 inches in size. Line the bottom of a baking sheet with parchment paper, then place circles on top.
  • 3. Top pastry circles with sautéed mushrooms, dividing equally. Season with salt and pepper. Top the mushrooms with tomato wedges and pine nuts.
  • 4. Drizzle the tops with remaining 2 tbsp of oil and bake until the tarts are golden brown, about 20-25 minutes. Garnish with parsley and serve!

Instructions

  • 1. In a saucepan, add 3 tbsp of olive oil. Add mushrooms, onion, thyme and garlic and sauté until mushrooms are tender, about 8 minutes. Meanwhile, preheat the oven to 375 degrees Fahrenheit.
  • 2. Roll out puff pastry and cut each sheet into four circles, 4 inches in size. Line the bottom of a baking sheet with parchment paper, then place circles on top.
  • 3. Top pastry circles with sautéed mushrooms, dividing equally. Season with salt and pepper. Top the mushrooms with tomato wedges and pine nuts.
  • 4. Drizzle the tops with remaining 2 tbsp of oil and bake until the tarts are golden brown, about 20-25 minutes. Garnish with parsley and serve!

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