MUSHROOM AND PARMESAN TARTS
Make and share this Mushroom and Parmesan Tarts recipe from Food.com.
Provided by ImPat
Categories Cheese
Time 15m
Yield 3 mini tarts, 3 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 200c fan forced (220C).
- Line an oven tray with baking paper.
- Place 2 sprigs in three separate places on the tray.
- Top each with parmesan cheese and mushroom.
- Season with salt and pepper.
- Cut 3 rounds of pastry big enough to cover the cheese mix and press down to shape into small mounds.
- Bake for 8 to 10 minutes or until pastry is golden.
- Carefully flip the tarts to present parmesan side up, serve warm with a dollop of sour cream.
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Zulfiqar Sahota
[email protected]These tarts are a great way to use up leftover mushrooms. I always have a few mushrooms in my fridge, so it's nice to have a recipe that uses them up.
imelda berdaje
[email protected]I love that these tarts can be made ahead of time. It makes them perfect for busy weeknights.
parvej molla
[email protected]These tarts are the perfect appetizer or light lunch. They're also great for potlucks and parties.
Davie Kaumba
[email protected]I've made these tarts several times now and they're always a hit. They're so easy to make and they're always delicious.
A to Z Creations
[email protected]These tarts were amazing! I made them for a party and they were a huge hit. Everyone loved them.
Kimberly Johnson
[email protected]The worst recipe I've ever tried.
Sagar Baloch
[email protected]One star. Would not recommend.
Keone Mosonye
[email protected]This recipe is a waste of time and ingredients. Don't bother making it.
Abdul Butt
[email protected]I followed the recipe exactly, but my tarts turned out nothing like the pictures. They were a complete disaster.
Shonna Robinson
[email protected]These tarts were a bit of a disappointment. The crust was soggy and the filling was bland.
Aun Aslam
[email protected]The crust was a bit too thick for my liking, but the filling was delicious.
JusandKea Totten
[email protected]I found the filling to be a bit bland. I added some extra garlic and herbs, and that helped a lot.
Dhiraj Patel
[email protected]These tarts were a little bit too salty for my taste, but otherwise they were great.
Samad Zakhmi
[email protected]Definitely making these again!
Imaan Beckket
[email protected]So good!
Shedrack Nkanu
[email protected]These tarts were a hit at my party! Everyone loved them, and they were gone in no time.
Nicholas Jerry
[email protected]I was pleasantly surprised by how delicious these tarts were. I'm not a big fan of mushrooms, but I loved them in this dish.
legend beast
[email protected]These tarts were easy to make and turned out beautifully. I used a store-bought pie crust to save time, and they still came out perfect.
Mary-gold Tjiurutue
[email protected]I'm not usually a fan of tarts, but these mushroom and parmesan tarts changed my mind. The combination of flavors and textures was incredible, and I couldn't get enough of them.
Adela Belakova
[email protected]These mushroom and parmesan tarts were an absolute delight! The flaky crust paired perfectly with the rich filling, and the flavors were out of this world. I especially loved the hint of thyme, which really brought the whole dish together.