Entertaining Make smaller versions of this vegetarian tart and serve as finger food or a light starter.
- Preheat oven to 220C/200C fan-forced. Line 2 baking trays with baking paper.
- Place 1 pastry sheet on each prepared tray. Cut 8 x 3cm-wide strips from remaining pastry sheet. Place 1 strip along 1 edge of pastry square on each tray. Repeat with remaining strips, overlapping at the corners, to form a border. Using a sharp knife, score pastry squares along inside of the borders. Lightly score pastry centres at 1cm intervals.
- Bake for 15 to 20 minutes or until golden. If pastry puffs up in centre, gently push down with a folded tea towel. Set aside.
- Meanwhile, melt butter in a large saucepan over medium heat. Add mushroom and oregano. Cook, stirring, for 5 minutes or until mushroom is coated in butter. Add garlic. Cook for 1 minute or until fragrant. Cover pan. Cook for 10 minutes, stirring occasionally, or until mushroom has softened. Remove lid. Cook for a further 5 minutes or until liquid has almost evaporated. Transfer to a heatproof bowl. Set aside to cool slightly.
- Whisk eggs, cream and mint in a jug. Season with salt and pepper. Spoon 1/2 the mushroom mixture into the centre of 1 pastry square. Pour over 1/2 the egg mixture. Top with 1/2 the fetta. Repeat with remaining pastry square, mushroom mixture, egg mixture and fetta.
- Reduce oven to 200C/180C fan-forced. Bake tarts for 20 minutes or until filling is set and cheese is golden. Stand for 5 minutes. Serve with rocket and extra mint leaves.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set