MUSHROOM AND PECORINO TARTS
Using store-bought puff pastry allows you to make these tarts on a busy weeknight. Round out the vegetarian meal with a salad of mixed greens or any of the winter vegetable sides on page 279.
Yield serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. On a lightly floured work surface, roll out puff pastry to an 11-inch square. Using a paring knife, cut into 4 equal squares, then lightly score each square (do not cut all the way through), forming a 1-inch border. Using a fork, pierce dough inside border. Carefully transfer pastry squares to a baking sheet; refrigerate 10 minutes. Bake until golden, rotating sheet halfway through, about 15 minutes.
- Meanwhile, in a large skillet, heat oil over medium-high. Add mushrooms; season with salt and pepper. Cook, tossing frequently, until tender, 6 to 8 minutes.
- Dividing evenly, sprinkle 1/2 cup cheese in center of baked pastry squares; top with mushrooms and remaining 1/4 cup cheese. Bake until cheese is melted and lightly browned, 6 to 8 minutes. Sprinkle with chives, and serve.
- Frozen puff pastry is a wonderful staple to keep on hand. The pastry needs only a little time to defrost, rolls out easily, and bakes quickly.
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