Yields12 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins
400gButton Mushrooms, thinly sliced
1tbspOlive Oil
3Ready rolled pull pastry, partially thawed
¾cupantipasto mix from the deli (semi-dried tomatoes, olives, eggplant, roasted capsicum etc), chopped
¾cupfinely grated cheddar cheese
4eggs
½cupsour cream
1tbspThyme - fresh or dried
These Antipasto Mushroom Tarts are super easy to make. They are a great dish for entertaining or served for lunch with a healthy side salad.
1
Preheat oven 200°C fan forced. Heat the olive oil in a large non-stick frying pan, over medium-high heat. Add the mushrooms and cook 4 minutes or until just tender. Set aside for 15 minutes to allow the mushrooms to cool.
2
Use a 10cm round scone cutter to cut four rounds from each sheet of pastry. Use the pastry rounds line to base and sides of twelve, lightly greased, 80ml (1/3 cup capacity) muffin holes. You will want to do this quite quickly, while the pastry is only partially thawed. If the sheets are completely defrosted, they are too difficult to handle.
3
Drain any excess moisture from the mushrooms and transfer to a bowl, add the antipasto and cheese and stir to combine. Spoon the mixture into the pastry. Beat eggs and sour cream together with a fork until well combined. Season with salt and pepper and pour over the mushroom mixture. Top with thyme and bake 25 minutes or until pastry is puffed and golden and filling set.
4
Stand 10 minutes in pan before transferring to a wire rack. Serve warm or room temperature.
Ingredients
400gButton Mushrooms, thinly sliced
1tbspOlive Oil
3Ready rolled pull pastry, partially thawed
¾cupantipasto mix from the deli (semi-dried tomatoes, olives, eggplant, roasted capsicum etc), chopped
¾cupfinely grated cheddar cheese
4eggs
½cupsour cream
1tbspThyme - fresh or dried
Directions
These Antipasto Mushroom Tarts are super easy to make. They are a great dish for entertaining or served for lunch with a healthy side salad.
1
Preheat oven 200°C fan forced. Heat the olive oil in a large non-stick frying pan, over medium-high heat. Add the mushrooms and cook 4 minutes or until just tender. Set aside for 15 minutes to allow the mushrooms to cool.
2
Use a 10cm round scone cutter to cut four rounds from each sheet of pastry. Use the pastry rounds line to base and sides of twelve, lightly greased, 80ml (1/3 cup capacity) muffin holes. You will want to do this quite quickly, while the pastry is only partially thawed. If the sheets are completely defrosted, they are too difficult to handle.
3
Drain any excess moisture from the mushrooms and transfer to a bowl, add the antipasto and cheese and stir to combine. Spoon the mixture into the pastry. Beat eggs and sour cream together with a fork until well combined. Season with salt and pepper and pour over the mushroom mixture. Top with thyme and bake 25 minutes or until pastry is puffed and golden and filling set.
4
Stand 10 minutes in pan before transferring to a wire rack. Serve warm or room temperature.
