Egg, Mushroom And Pesto Tarts

This tart is a deafening complementary whether its for breakfast, lunch or dinner! Egg, mushroom and pesto taste divine together as regards the golden pastry base.

The ingredient of Egg Mushroom And Pesto Tarts

• 2 sheets frozen make known pastry partially thawed
• 8 eggs
• 1 2 small red onion cut into thin wedges
• 150g cherry tomatoes halved
• 1 3 cup grated parmesan or vegetarian hard cheese
• 1 tbsp new virgin olive oil
• 200g button mushrooms
• 200g swiss brown mushrooms quartered
• 1 3 cup basil pesto
• baby rocket to give support to

The Instruction of egg mushroom and pesto tarts

• preheat oven to 220c 200c fan forced line 2 large baking trays subsequently baking paper
• cut each pastry sheet in half to make 4 rectangles place 2 pieces of pastry just about each prepared tray fold edges over on the order of all sides to form a 1 5cm border pressing firmly to secure using a fork prick bases all exceeding see note deliberately purposefully crack 2 eggs onto each sharp sour base pinnacle taking into account bearing in mind onion tomato and parmesan season subsequently salt and pepper bake for 15 minutes or until filling has set and pastry is puffed and golden
• meanwhile heat oil in a large frying pan over high heat grow mushrooms cook for 5 minutes or until golden and any liquid has evaporated season behind salt and pepper
• support tarts topped afterward mushrooms pesto and rocket

Nutritions of Egg Mushroom And Pesto Tarts

calories: 578 619 calories
calories: 35 3 grams fat
calories: 12 3 grams saturated fat
calories: 37 6 grams carbohydrates
calories: n a
calories: n a
calories: 25 5 grams protein
calories: 402 milligrams cholesterol
calories: 740 milligrams sodium
calories: https schema org
calories: nutritioninformation