Mushroom, Tomato And Parmesan Tarts - cooking recipe

Ingredients

1 1/2 sheets prepared puff pastry, whole sheet cut in half
2 tbsp butter
1/2 lb baby Portobello mushrooms, thinly sliced
3/4 lb white button mushrooms, thinly sliced
4 cloves garlic, sliced
2 tbsp fresh lemon thyme leaves
1/2 lb cherry tomatoes, halved
2 oz Parmesan cheese, shaved
None None arugula, to serve

Preparation

Preheat the oven to 425\u00b0F. Grease 3 baking sheets and lay the pastry rectangles on them.
For the filling, melt the butter in a large frying pan. Cook the mushrooms, stirring, 5 mins, until golden brown. Add garlic and thyme and cook, stirring, until fragrant. Season to taste with salt and pepper. Arrange evenly on pastry rectangles, leaving a 1 inch border. Top with tomatoes and sprinkle with Parmesan. Bake 15 mins, or until the pastry is puffed and browned. Cut in half and serve with arugula.