MUSHROOM AND ROQUEFORT TOMATO TARTS
Steps:
- Preheat oven to 400˚F. 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. Place the cheese in the middle of each pastry round, leaving about 2cm around the edge of each round. Sprinkle each pastry round with a tablespoon of the chopped walnuts. Place about 8 mushrooms' worth of slices on top of the walnuts, pressing into the cheese/walnut mixture. Place 3 cherry tomato halves on each pastry round. 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. Brush the beaten egg on the dough border. Bake for 30 minutes or until crust is golden brown and the cheese melted. Meanwhile, sauté the remaining mushroom slices in the butter. Drain on a paper towel and set aside until the tarts are cooked. When the tarts are cooked, remove from baking tray to a cooling rack and cool for about 5 minutes. Place the sautéd mushroom slices on each tart and serve warm with a green salad.
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Estherwynn Siva
[email protected]These tarts were a disappointment. I thought they would be more flavorful.
M usman Alam
[email protected]Overall, I thought these tarts were pretty good. I would make them again, but I would make a few changes to the recipe.
Nada Lotfy
[email protected]These tarts are a bit too expensive to make on a regular basis. I'll save them for special occasions.
Sedric Graphics
[email protected]I had some trouble getting the pastry dough to roll out evenly. I think I need to practice more.
Kena Tesfaye
[email protected]These tarts are a bit too rich for my taste. I think I would have preferred them with a less flavorful cheese.
Mfundo Hadebe
[email protected]The only thing I would change about this recipe is to use a different cheese. I'm not a big fan of Roquefort.
Jomary Gonzalez
[email protected]I made these tarts for a potluck and they were a big hit! Everyone loved them.
Nurhasan miyan
[email protected]These tarts are a bit time-consuming to make, but they're worth the effort. They're so delicious!
Ejilola Rosheed
[email protected]I wasn't sure how I would like the combination of mushrooms and Roquefort cheese, but I was pleasantly surprised! The flavors go together really well.
Nasim Shah I love you Nasim Shah
[email protected]I'm definitely going to be making these tarts again. They're so delicious and easy to make!
Bar Zach
[email protected]These tarts are perfect for a light lunch or dinner. They're also great for appetizers.
Oha Favour
[email protected]I used a store-bought puff pastry dough to save time. The tarts still turned out great!
Swish Lynch
[email protected]I added some chopped walnuts to the filling for extra crunch. It was a great addition!
Yasir Solangi
[email protected]These tarts are a great way to use up leftover mushrooms.
Promise Ifeanyi
[email protected]I love that these tarts can be made ahead of time. It's so convenient to be able to just pop them in the oven when I'm ready to serve them.
Somaia Yusify
[email protected]These tarts are so easy to make! I was able to whip them up in no time.
getahcew hailu
[email protected]I'm not a huge fan of mushrooms, but I loved these tarts! The Roquefort cheese and tomatoes really balanced out the flavor of the mushrooms.
Riptide Reaper Backup
[email protected]I made these tarts for a picnic and they were perfect! They were easy to transport and held up well in the heat.
HEPPY BTL
[email protected]These tarts were a hit at my dinner party! The combination of mushrooms, Roquefort cheese, and tomatoes was divine.