Mushroom Olive and Herb Tart Recipe Video
A perfect snack for a picnic.
Ingredients
300g Button Mushrooms
Kalamata Olives **
3 Spring Onions
1 Cup Grated Cheddar Cheese
Fresh Oregano
2/3 Cup Sour Cream
5 eggs
Salt & Pepper
Puff Pastry ***
Muffin Tray (12)
** The recipe says 1/3 cup of sliced olives, I find this to much and use 12 olives only one for each tart.
*** I used pre made frozen puff pastry squares. Don’t let them thaw out too much otherwise they will be more difficult to handle. See accompanying video.
Directions
Cook the Mushrooms First
• Halve each mushroom and then slice finely. Cook on medium heat for about 10 mins or until well cooked.
• Set aside and allow to cool.
Preheat Oven to 180 degrees Celsius
Remove the puff pastry from the freezer and allow to thaw
Mix Dry Ingredients Together
• Slice the olives and spring onions finely.
• Grate cheese
• Mix together
• Once the mushrooms have cooled add the mushrooms to this mixture
Mix the Eggs and Sour Cream with the Oregano
• In a separate bowl mix together the 5 eggs and sour cream until well combined.
• Add the chopped fresh oregano
• Add salt and pepper to taste
Add the Egg mixture to the Dry Ingredients and set aside
Fill each tart case in the muffin tray with the combined ingredients.
• About 2 desert spoons is usually sufficient
• Don’t over fill them as they will rise during cooking
• Bake for approximately 40 minutes, checking after 20 minutes, serve warm.
• Halve each mushroom and then slice finely. Cook on medium heat for about 10 mins or until well cooked.
• Set aside and allow to cool.
Preheat Oven to 180 degrees Celsius
Remove the puff pastry from the freezer and allow to thaw
Mix Dry Ingredients Together
• Slice the olives and spring onions finely.
• Grate cheese
• Mix together
• Once the mushrooms have cooled add the mushrooms to this mixture
Mix the Eggs and Sour Cream with the Oregano
• In a separate bowl mix together the 5 eggs and sour cream until well combined.
• Add the chopped fresh oregano
• Add salt and pepper to taste
Add the Egg mixture to the Dry Ingredients and set aside
Fill each tart case in the muffin tray with the combined ingredients.
• About 2 desert spoons is usually sufficient
• Don’t over fill them as they will rise during cooking
• Bake for approximately 40 minutes, checking after 20 minutes, serve warm.
