Miniature Mushroom and Gorgonzola Tarts

Cut out approximately 3″ diameter rounds, place rounds in a greased muffin tray. For the filling, dice up your mushrooms fairly small and fry these in some butter. Add galic powder, pepper and oregano to taste. Stir in Gorgonzola. I had some left over from my simple pasta. Melt gorgonzola through your mushroom mix until you have a creamy mixture. Pour this on top of your little puff pastry cups and bake in the oven at 190C/374C for about 15 minutes.

Lovely when eaten warm, the tops go lightly crispy on top and nicely gooey in the middle. Simple 2 bite snacks.