MUSHROOM AND PECORINO TARTS

Mushroom and Pecorino Tarts image

Yield serves 4

Number Of Ingredients 7

All-purpose flour, for dusting
1 sheet frozen puff pastry (half a 17.3-ounce package), thawed
1 tablespoon olive oil
1 1/4 pounds mixed fresh mushrooms, such as cremini, shiitake (stems removed), and button, thinly sliced
Coarse salt and freshly ground pepper
3/4 cup grated Pecorino Romano cheese (2 ounces)
2 tablespoons snipped fresh chives

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.