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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Md. Miraj Sharif
[email protected]These tarts are the perfect appetizer for a party. They're easy to make ahead of time, and they're always a hit with guests.
Trina Burns
[email protected]I'm not sure what I did wrong, but my tarts turned out really bland. I guess I'll have to try again.
Jenelly
[email protected]I added a few chopped walnuts to the filling for a little extra crunch.
Taskiya akter Tayeba
[email protected]I didn't have any Roquefort cheese, so I used blue cheese instead. It worked out just fine.
Fahim Alam Rabbi Chy
[email protected]The crust on these tarts was a bit too thick for my liking. I would suggest using a thinner crust next time.
Ibrahim Awed
[email protected]I found that the filling was a bit too runny for my taste. I would suggest cooking it for a few minutes longer next time.
NFA Vax
[email protected]These tarts are a bit pricey to make, but they're worth it for a special occasion.
Chester Gaming
[email protected]I'm not a big fan of mushrooms, but I loved these tarts. The Roquefort cheese and tomatoes really helped to balance out the flavor of the mushrooms.
Veronica Wanjiru
[email protected]These tarts are so delicious! The flavors are perfectly balanced, and the texture is amazing.
Happy Harii
[email protected]I love the flaky crust on these tarts. It's the perfect complement to the rich filling.
Chacho Bou Issa
[email protected]These tarts are so easy to make! I was able to whip them up in no time, and they turned out perfectly.
Chloe Ratt
[email protected]I made these tarts for a potluck, and they were a huge hit. Everyone loved them, and I got several requests for the recipe.
Sonja
[email protected]These tarts are perfect for a special occasion. They're elegant and delicious, and they're sure to impress your guests.
Elizabeth Wanjiku
[email protected]I love the combination of sweet and savory in these tarts. The tomatoes and mushrooms add a nice sweetness, while the Roquefort cheese adds a salty, nutty flavor.
Hector Arvizu
[email protected]These tarts are a bit time-consuming to make, but they're well worth the effort. The flavors are amazing, and the presentation is beautiful.
Sohel Rana sm
[email protected]I've made these tarts several times now, and they're always a crowd-pleaser. The filling is rich and flavorful, and the crust is perfectly crispy.
Frederico Klein
[email protected]These tarts were a hit at my last dinner party! The combination of mushrooms, Roquefort, and tomatoes is divine, and the flaky pastry crust is the perfect finishing touch.