Swiss mushroom, olive & semi-dried tomato tart
|
0:15
To Prep |
0:15
To Cook |
7
INGREDIENTS |
EASY
DIFFICULTY |
4
SERVINGS |
5
AVG RATING (2 Members) |
recipe
To my cookbook
- Ingredients
- Nutrition
|
Energy 2271kJ |
Fat saturated 15.00g |
|
Fat Total 30.00g |
Carbohydrate sugars 18.00g |
|
Carbohydrate Total 46.00g |
Dietary Fibre 12.00g |
|
Protein 17.00g |
Cholesterol 44.00mg |
|
Sodium 619.10mg |
All nutrition values are per serve.
- Method
- Notes
-
Step 1
Preheat oven to 200°C. Brush 2 baking trays with oil to lightly grease.
-
Step 2
Place the sheets of puff pastry on a clean work surface. Fold the edges inward to create a 1cm-wide border. Evenly sprinkle 25g (1/4 cup) of the cheddar inside the border of the pastry squares. Distribute the mushrooms, tomatoes and olives evenly over pastry squares. Sprinkle with the remaining cheddar and season with black pepper.
-
Step 3
Cook in preheated oven for 15 minutes, swapping the trays halfway through cooking, or until the pastry puffs and is golden brown underneath. Serve immediately.
Serves: 4 as a light meal. Feta-stuffed green olives are available in most supermarket delicatessens.
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