MUSHROOM & PECORINO TARTS
all-purpose flour, for rolling
1 sheet frozen puff pastry (half a 17.3oz. pkg.), thawed
1 Tbs olive oil
1¼ lbs mixed mushrooms, such as cremini, shiitake (stems removed), and button, thinly sliced
coarse salt and ground pepper
¾ cup coarsely shredded Pecorino Romano cheese (3 ounces)
2 Tbs snipped fresh chives
1. Preheat oven to 400°F.
2. On a lightly floured surface, roll pastry to an 11-inch square; cut into 4 equal squares. Using a paring knife, lightly score each square (do not cut all the way through), forming a 1-inch border. Using a fork, prick dough inside border.
3. Place pastry squares on baking sheet; refrigerate 10 minutes. Bake until golden, about 15 minutes.
4. Meanwhile, in a large skillet, heat oil over medium-high. Add mushrooms; season with salt and pepper. Cook, tossing frequently, until tender, 6 to 8 minutes.
5. Dividing evenly, sprinkle ½ cup Pecorino in center of baked pastry squares; top with mushrooms and remaining ¼ cup cheese. Bake until cheese is melted and lightly browned, 6 to 8 minutes. Sprinkle with chives, and serve.
Recipe Source: Everyday Food
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