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Mushroom and Pecorino Tarts

Pecorino Romano's savory flavor enhances the mushroom's earthiness; sprinkling some over baked puff pastry before topping tarts keeps crust from getting soggy.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, 2008


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


  1. Preheat over to 400 degrees. On a lightly floured work surface, roll pastry to an 11-inch square, lightly score each square (do not cut all the way through), forming a 1-inch border. Using a fork, prick dough inside border.

  2. Place pastry squares on baking sheet; refrigerate 10 minutes. Bake until golden, about 15 minutes.

  3. 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.

  4. Dividing evenly, sprinkle 1/2 cup Pecorino 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.


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