Mushroom and Pecorino Tarts

Name: Mushroom and Pecorino Tarts
Prep time: 20 min
Total time: 40 min
Ingredients: All-purpose flour, for rolling; 1 sheet frozen puff pastry (half a 17.3-ounce package), thawed; 1 tablespoon olive oil; 1.25 pounds mixed mushrooms, such as cremini, shiitake (stems removed), and button, thinly sliced; Coarse salt and ground pepper; 0.75 cup coarsely shredded Pecorino Romano cheese (3 ounces); 2 tablespoons snipped fresh chives

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

20 mins

Total Time:

40 mins

Servings:

4

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

Ingredients

All-purpose flour, for rolling
1 sheet frozen puff pastry (half a 17.3-ounce package), thawed
1 tablespoon olive oil
1 ¼ pounds mixed mushrooms, such as cremini, shiitake (stems removed), and button, thinly sliced
Coarse salt and ground pepper
¾ cup coarsely shredded Pecorino Romano cheese (3 ounces)
2 tablespoons snipped fresh chives

Directions

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