Mini Egg Tart with Mushrooms

Ingredients

• 225 grams puff pastry

• 100 grams chestnut mushrooms

• 90 ml olive oil

• 250 grams tomatoes

• 100 grams green peas

• 4 eggs

• 2 grams salt and pepper

• 75 grams grated cheese

Instructions

1. Preheat the oven to 200°C using the baking setting.

2. Line individual tart tins (about 10 cm in diameter) with puff pastry.

3. Blind-bake the pastry at 190°C for 20 minutes.

4. Cut the mushrooms into quarters and sauté them briefly in a pan with olive oil.

5. Fill the pastry cases with sliced tomatoes, sautéed mushrooms, and drained peas.

6. Beat the eggs with a pinch of salt and pepper.

7. Pour the egg mixture over the fillings in the tart cases.

8. Bake the tarts for 15 minutes.

9. After 10 minutes of baking, sprinkle the grated cheese on top and finish baking.

Storage advice

Keep in a sealed container in the refrigerator for up to 3 days.

Nutritional information