400g mixed gourmet mushrooms, sliced
1 small red onion, thinly sliced
3 tbsp olive oil, divided
1½ tsp kosher or sea salt, divided
½ tsp pepper
2 (10 x10) sheets pre-rolled puff pastry, thawed
1 cup garlic and herb cream cheese
681g (1.5lb) Mucci Farms Blended Flavours™ Tomatoes, halved
2 tbsp each fresh chopped parsley, dill and chives
Zest of 1 lemon
1 tbsp each apple cider vinegar and honey
Preheat oven to 400F
In a bowl, add mushrooms, onion, 2 tbsp olive oil, 2 tsp salt and pepper tossing well to combine.
Unroll each sheet of puff pastry onto 2 baking sheets. Spread ½ cup cream cheese evenly over each sheet. Arrange mushroom mixture evenly onto pastry sheets. Bake for 25-30 minutes until pastry is golden brown.
Meanwhile, in a bowl, combine tomatoes, 1 tbsp olive oil, ½ tsp salt, parsley, dill, chives, lemon zest, apple cider vinegar, and honey. Spoon mixture onto baked pastry sheets and garnish with pepper.
Cut each sheet into 16 squares.
