step by step guide to prepare quick Swiss mushroom, olive & semi-dried tomato tart

How have you been? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Swiss mushroom, olive & semi-dried tomato tart. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Swiss mushroom, olive & semi-dried tomato tart is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Swiss mushroom, olive & semi-dried tomato tart is something that I’ve loved my entire life.

Table of Contents


  • Olive oil, to grease
  • 2 sheets (25 x 25cm) frozen puff pastry, just thawed
  • 80g (1 cup) coarsely grated vintage cheddar
  • 150g Swiss brown mushrooms, sliced
  • 200g bought semi-dried tomatoes
  • 85g (1/2 cup) feta-stuffed green olives
  • Freshly ground black pepper


  • Step 1
    Preheat oven to 200°C. Brush 2 baking trays with oil to lightly grease.
  • Step 2
    Place the sheets of puff pastry on a clean work surface. Fold the edges inward to create a 1cm-wide border. Evenly sprinkle 25g (1/4 cup) of the cheddar inside the border of the pastry squares. Distribute the mushrooms, tomatoes and olives evenly over pastry squares. Sprinkle with the remaining cheddar and season with black pepper.
  • Step 3
    Cook in preheated oven for 15 minutes, swapping the trays halfway through cooking, or until the pastry puffs and is golden brown underneath. Serve immediately.

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