Mushroom and Tomato Tarts

1 Grease 12 x 6cm tart tins. Roll pastry between sheets of baking paper until 3mm thick; cut 12 rounds from pastry using cutter. Ease pastry into tins, pressing into base and side; trim edges, prick base with a fork. Place tart tins on an oven tray; cover, refrigerate for 30 minutes.

2 Preheat oven to 180°C.

3 Bake pastry cases for 10 minutes or until browned lightly. Cool.

4 Melt butter in a small frying pan over high heat, add mushrooms; cook until softened. Add vinegar; cook, stirring, until liquid is reduced. Add tomatoes; cook, stirring, until heated through. Remove from heat; season to taste. Cool 10 minutes.

5 Melt butter in a small frying pan over high heat, add mushrooms; cook until softened. Add vinegar; cook, stirring, until liquid is reduced. Add tomatoes; cook, stirring, until heated through. Remove from heat; season to taste. Cool 10 minutes.