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Cheese and mushroom puff pastry tart
A fast and easy way to satisfy your pizza craving. A good reason too to always keep a box or two of puff pastry in the freezer.
Course
Appetizer, Snack
Cuisine
Fusion
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
400
grams
puff pastry
all-purpose flour
for dusting
½
kilogram
fresh tomatoes
thinly sliced
herb salt
we use our own blend; feel free to substitute salt and pepper if you don’t have herb salt
150
grams
shredded mozzarella
100
grams
button mushrooms
thinly sliced
100
grams
shredded Parmesan
Instructions
Preheat the oven to 475F.
Dust your work surface with flour.
Place the puff pastry on the floured surface and sprinkle with more flour.
Using a rolling pin, roll the puff pastry into a rectangle, square or circle as thinly as you can manage.
Poke the rolled puff pastry all over with a fork.
Using a blunt knife, make an indentation to create a half-inch margin along all four edges of the puff pastry.
Using the indentation as a guide, fold in the edges and press lightly.
Lay the tomato slices on the puff pastry and sprinkle with herb salt.
Spread the shredded mozzarella over the tomatoes.
Scatter the mushroom slices on top of the mozzarella and sprinkle with more herb salt.
Cover the mushrooms with shredded Parmesan.
Slide the pizza into a tray and bake at 475F for about 15 minutes or until the edges are nicely browned and puffed.
Cut into squares and serve.