I suppose that you agree with me when I say that some dishes are more beautiful than others. Just like that. They have some sort of innate beauty even if sometimes they are just simple and easy to make. I would include in this category the tarts: no matter how you prepare them, they make your meal “happier”. The mini mushroom tarts that I prepared confirm it. Few of the simplest ingredients can be transformed in a short time in some delicious, extremely flavored tart that I invite you to try.
- 10 brown mushrooms (champignon)
- 1 rectangular sheet of puff pastry
- 80g Philadelphia cream cheese
- 2 tbs sour cream
- 50g asiago cheese
- 2tbs grated parmesan
- 2 eggs ( one beaten for the pastry and the other for the cheese)
- 2 cloves of garlic
- 2tbs olive oil
- Preheat the oven to 190°C
- Cut the pastry sheet in four rectangles; brush each of them with the beaten egg; fold the edges (1cm) and brush them with beaten egg. Use a knife to cut through the folded edges and corners. Prick the inside of the tarts shells with a fork and bake them cca 10′ until golden brown. Remove from the oven and let cool slightly. In case the pastry puffed too much inside the shells press it down before it become cold
- Turn over the oven to 175°
- In a bowl , beat together the cream cheese, sour cream, egg and grated parmesan. Season with salt and pepper.
- Heat the olive oil with the garlic ( remove the garlic after the oil gets flavored) in a non stick pan and slightly fry the mushrooms. Add the chopped parsley and remove from the flame.
- Pour the cheese mixture in each tart shell, add the mushrooms, some grated asiago , fresh ground pepper and bake for 15′
Sprinkle with some chopped chives for some extra flavor
Serve them warm or cold.
The pastry is crispy and the tarts are extremely flavored. I couldn’t resist and I tried one straight out of the oven
Have a great day and do not forget to eat something tasty