I am a lover of savoury puff pastry 😀

I remember in primary school, coming home Mama Choy would have made my siblings and I yummy afternoon tea. (My siblings and I was a very spoilt kids, but I’m so grateful Mama Choy was a stay at home mum ^_^)

One of my favorites was sheets of puff pastry cut into strips and wrapped around sausages, then baked till golden brown.

Oh! The warm smells of freshly baked buttery puff pastry, when walking through the doors of our home. I could never stop at just one 😛 , the light crispy texture that my mouth and taste buds could feel as I took bite after bite of my afternoon tea. Very tantalizing!

I forgot about this special feeling towards puff pastry I had, until my fellow baking neighbor and I hosted a Easter tea party. Under her careful instructions we created zucchini puff pastry tarts.

I went home wanting to experiment with my own flavors. This recipe can be applied to many different vegetables. YUM! 😀

This tart recipe can be made with other vegetables too, for example thin slices of pumpkin, pickled onions and zucchinis.

It’s so versatile and it’s sure to impress at any afternoon tea party or high tea party.

Please enjoy and experiment with the toppings and sauces, there are so many combinations I also have yet to discover.

Have fun! 😀

Mushroom Puff Pastry Tarts

Ingredients

1 sheet Puff Pastry
4 tsp Tomato Paste or Tomato Pasta Sauce
A few pinches Dried Italian Herbs
5 Button Mushrooms
5 TBSP desired Shredded Cheese (I used tasty cheese)

Method

Preheat oven to 225C

Thaw puff pastry, cut into 4 slices

Slice mushrooms into ~1cm thickness

Put one teaspoon tomato paste or pasta sauce onto each of the sliced 4 slices

Spread sauce until about 1.5cm boarder reached

Sprinkle dried Italian herbs onto sauce

Score with a butter knife about 1.5cm from edge of pastry

Fill the tomato paste/sauce area with mushrooms

Sprinkle cheese

Place into oven to bake for about 10-12mins, until golden brown

Remove and place on wire racks to cool

Enjoy whilst still warm if possible, these tarts should be made as close to consumption time as possible to ensure maximum crunch and buttery taste. But they can be made on the day in the morning and served in the afternoon if you are short for time. 😀