Recipes Mushroom, fetta and mint tart

Recipes Mushroom, fetta and mint tart

Recipes Mushroom, fetta and mint tart

Recipes Mushroom, fetta and mint tart Entertaining? Make smaller versions of this vegetarian tart and serve as finger food or a light starter. Mushroom, fetta and mint tart

Ingredients

  • several sheets freezing reduced-fat puff pastry, partly thawed
  • 60g butter
  • 500g button mushrooms, halved
  • one teaspoon dried oregano
  • 2 garlic cloves, crushed
  • two eggs
  • 0.25 cup natural cream
  • 0.25 cup fresh mint simply leaves, roughly cut
  • 60g less fat feta, crumbled
  • Baby rocket, to assist
  • Extra clean mint results in, to serve

Method

  • Step 1

    Preheat cooker to 220C/200C fan-forced. Line 2 cooking trays with cooking paper.

  • Action 2

    Place one pastry sheet on every prepared holder. Cut 8 x 3cm-wide strips through remaining pastry sheet. Location 1 remove along 1 edge associated with pastry sq . on each tray. Do it again with outstanding strips, overlapping at the particular corners, in order to form a border. Making use of a razor-sharp knife, score pastry squares together within the borders. Lightly score pastry centers with 1cm intervals.

  • Step 3

    Bake for 15 in order to 20 minutes or until golden. When pastry puffs up in centre, lightly push down with a folded teas towel. Put aside.

  • Step 4

    Meanwhile, melt butter within the large saucepan over medium temperature. Include mushroom and oregano. Cook, mixing, intended for 5 minutes or until mushroom is definitely coated in butter. Add garlic clove. Make for 1 minute or till aromatic. Cover pan. Cook for ten mins, stirring occasionally, or until mushroom offers softened. Remove lid. Cook to get an additional 5 minutes or until liquefied offers almost evaporated. Transfer to the heatproof bowl. Set aside to awesome somewhat.

  • Action 5

    Whisk eggs, cream and mint in the jug. Season with salt and spice up. Spoon 1/2 the mushroom mixture directly into the centre of just one pastry square. Put over 1/2 the egg cell mixture. Best with 1/2 the fetta. Repeat along with remaining pastry square, mushroom mixture, egg cell mixture and fetta.

  • Step six Decrease oven in order to 200C/180C fan-forced. Bake tarts for twenty minutes or until filling up is set and cheese is fantastic. Stand for five minutes. Serve along with rocket and additional mint leaves.