Mushroom, fetta and mint tart

Entertaining Make smaller versions of this vegetarian tart and serve as finger food or a light starter.

Recipe «Mushroom, fetta and mint tart» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 3 sheets frozen reduced-fat puff pastry, partially thawed, 60g butter, 500g button mushrooms, halved, 1 tsp dried oregano, 2 garlic cloves, crushed , 2 eggs, 1/4 cup pure cream, 1/4 cup fresh mint leaves, roughly chopped , 60g low-fat feta, crumbled, Baby rocket, to serve, Extra fresh mint leaves, to serve.

Ingredients:

• 3 sheets frozen reduced-fat puff pastry, partially thawed 
• 60g butter 
• 500g button mushrooms, halved 
• 1 tsp dried oregano 
• 2 garlic cloves, crushed 
• 2 eggs 
• 1/4 cup pure cream 
• 1/4 cup fresh mint leaves, roughly chopped 
• 60g low-fat feta, crumbled 
• Baby rocket, to serve 
• Extra fresh mint leaves, to serve 

Instructions

1. Preheat oven to 220C/200C fan-forced. Line 2 baking trays with baking paper.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.