Make the weekend last longer...it's Monday!

It's a Monday and I was feeling like drinks on the patio will be served later tonight. Now what to serve with those drinks? This awesome tart! Grill up some mushrooms then put the tart together inside and with that crisp light puff pastry your drinks are ready to be had. Who said you can't make the weekend last longer? Enjoy

Grilled Mushroom and Tomato Tart

Here is a tart you can enjoy as an appetizer with drinks in the backyard or serve it as a light lunch with a small salad for a vegetarian meal. 

1 1/4 lb (625 g) mushrooms (see Tip)

3 tbsp (45 mL) asiago and artichoke bread dipper sauce 

1 pkg (400 g) frozen puff pastry, thawed

1/2 cup (125 mL) basil pesto sauce

1/2 cup (125 mL) halved grape tomatoes

2 tbsp (25 mL) chopped fresh oregano

1/2 cup (125 mL) goat or feta cheese or shredded Asiago

2 tbsp (25 mL) chopped fresh basil

Toss mushrooms with bread dipper sauce. Place on greased grill over medium high heat; close lid and grill, turning once for about 8 minutes or until golden brown. Set aside.

Roll out pastry on lightly floured surface to 15 inch by 10 inch (38 cm by 25 cm) rectangle. Place on parchment paper lined baking sheet. Spread pastry with pesto sauce. Place mushrooms all over pesto. Sprinkle with grape tomatoes and oregano. Break up goat cheese and sprinkle around tart. 

Bake in 425 F (220 C) oven for about 25 minutes or until pastry is golden brown. Let cool slightly before cutting to serve.

Makes 12 pieces.

Tip: Look for a variety of mushrooms available such as Sliced King Mushrooms are great on the grill as our sliced portobello mushrooms, oyster and shitake which need the stems removed but can be grilled whole.