Puff pastry cakes with goat's cheese and mushrooms

Preheat the oven to 190 ° C.

Heat 2 tablespoons of olive oil in a frying pan and fry the mushroom slices quickly until crispy and light brown. Sprinkle with salt and freshly ground pepper.

Spoon the slices into a bowl.

Fry the onion rings in 2 tablespoons of olive oil in a soft and glassy glass for about 15 minutes. Scoop the onion rings from the pan with the mushroom slices.

Add the tiger leaves to the filling for the tarts and mix. Place the just thawed slices of puff pastry next to each other, but with 2 cm spacing, on the baking paper.

Brush the slices with beaten egg. Spoon some filling in the middle of the slices. Make sure that approximately 1.5 cm of the edges remain free. These edges will rise slightly during baking.

Sprinkle goat cheese on the filling. Fry the tarts for about 15 minutes. The dough is then golden brown in color. Serve the tarts warmly.