Cherry tomato and mushroom tart

Recipe from: 12/25/1997 12:00:00 AM
Ingredients 6
Servings 4


  • 200
    frozen puff pastry, defrosted
  • 250
    grated mozzarella cheese
  • 250
    cherry tomatoes, halved or use fairly large tomatoes, sliced
  • 125
    fresh button mushrooms, sliced
  • 5
    chopped fresh thyme
  • salt and freshly ground black pepper


Preheat the oven to 200 °C and spray a 21 cm round pie dish with non-stick spray. Roll out the pastry until thinner and line the pie dish. Sprinkle half the cheese over the base and add the tomatoes and mushrooms. Sprinkle with thyme and season with salt and pepper. Sprinkle with the remaining cheese and bake for 20 to 30 minutes or until the pastry is done. Serve hot with bread rolls and a fresh green salad.

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