MUSHROOM & TOMATO TARTS

PREP + COOK TIME 25 MINUTES (+ REFRIGERATION & COOLING) MAKES 12

Gluten-free, yeast-free, nut-free, egg-free. ½ quantity Gluten-free Pastry (recipe on page 93) 1 teaspoon butter 120g swiss brown mushrooms, sliced thinly 1 tablespoon red wine vinegar 12 cherry tomatoes, quartered 60g fetta, crumbled 1 tablespoon fresh oregano leaves

1 Grease 12 x 6cm loose-based fluted tart tins. Roll pastry between two sheets of baking paper until 3mm thick; cut 12 rounds from pastry using a 10cm cutter. Ease pastry into tins, pressing into base and side; trim edges, prick bases with a fork.

Place tart tins on an oven tray; cover, refrigerate for 30 minutes.

2 Preheat oven to 180°C/160°C fan. 3 Bake pastry cases for 10 minutes or until browned lightly. Cool.

4 Melt butter in a small frying pan over high heat, add mushroom; cook for 3 minutes or until soft. Add vinegar; cook, stirring, until liquid has evaporated. Add tomato; cook, stirring, for 1 minute or until heated through. Remove from heat; season to taste. Cool for 10 minutes.

5 Spoon mushroom mixture into tart cases; sprinkle with fetta and oregano just before serving.

NUTRITIONAL COUNT

7.5g fat (4g sat fat); 541kJ (129 cal); 13.1g carbohydrate; 1.9g protein; 0.7g fibre a serve