I began by chopping up shallots and mushrooms. I had some oyster mushrooms and baby bellas, but you can use whatever you find on hand or at the store. I sauteed up the shallots in some olive oil and added garlic. Once those were softened, I dropped in the mushrooms until they were all softened. Some seasoning was added (I believe I added garlic wine seasoning and black pepper) and I set that aside.
To prevent the puff pastry from, well, puffing up, I pierced it with a fork. I topped it with extra sharp cheddar cheese, the mushroom mix and then a bit more cheddar.
These baked in a preheated, 350 degree oven until they were crispy and golden. Chives add a crisp freshness to the savory tart, and I served them with a mixed green salad dressed with balsamic vinegar and olive oil to lighten it a bit more. Hubby was starving, but after his salad and one tart, he was surprised with how full he really was. I even got the much anticipated "I didn't even miss the meat!" which I'm sure is due to the variety of mushrooms. And normally, he insists on overloading his food with cheese, but each had at most one ounce and it was more than enough. The leftovers the next day heated up great too - all around, a great meal!
What do you like to cook with puff pastry?