Tomato and Mushroom Tarts

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Candy: Let’s try a few and put the rest in the fridge.

Chris: No…let’s just eat them all.

Candy: Ok.

As you can tell, I really put up a fight. These were REALLY addictive. They also reminded me of my wedding appetizers.

Soupbelly was always an excuse to eat more food.

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I had some leftover Chinese chives from my dumpling making event last weekend, and I had to use them up. I also had a package of mushrooms I really needed to cook, some really ripe tomatoes, half blocks of various cheeses from here and there, and 1 puff pastry sheet. It was sooo obvious what I was going to do next.

But wait….there’s more!

I had a mini-cupcake tray I wanted to try out too. So I split the pastry sheet in half, made mini-tarts, and a plain rectangular tart.

You don’t have to make mini-tarts, if you prefer you can just make one giant rectangular tart instead.

Tomato and Mushroom Tart – with Chives, Garlic and Cheese

  • 1 pint of sliced mushrooms
  • 2 cloves garlic, minced
  • 1 cup chives, chopped (Chinese chives if you prefer)
  • 3 oz. cheddar cheese, shredded
  • 2 eggs
  • 2 oz. mozzarella cheese, shredded
  • 2 tomatoes, sliced thin
  • 1 puff pastry sheet, thawed

Quick Directions:

1) Sauté mushrooms in olive oil or butter. Add chives and garlic. Sauté for around 6-8 minutes. Set aside in bowl to cool.

2) Thinly slice tomatoes, lay them out on a single layer over paper towels to drain, sprinkle with salt.

3) Preheat oven to 400 degrees.

4) In a large bowl, mix cooled mushroom mixture, shredded cheddar cheese and 2 eggs.

5) If you are making tarts in a cupcake pan, cut out circles from pastry sheet with cup. Place into greased pan. Or just grease a regular sheet pan if you aren’t making mini tarts. Scoop mixture onto tart(s), add tomato slices and sprinkle mozzarella cheese on top. Bake for 18-20 minutes. Towards the end of the baking process, watch them carefully as they puff up and brown quickly.

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Illustrated Directions with Pretty Pictures:

Slice tomatoes thinly, sprinkle salt and lay them out on paper towels to drain. Cut chives into small pieces.

Sauté mushrooms in olive oil or butter.

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Add chives and minced garlic.

Sauté for around 6-8 minutes. Set aside in bowl to cool.

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In a large bowl, mix 2 eggs, mushroom mixture and cheddar cheese together.   

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Are your tomatoes drained? Good.

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If you are making tarts in a cupcake pan, cut out circles from pastry sheet with cup. Place into greased pan. Or just grease a regular sheet pan if you aren’t making mini tarts. Scoop mixture onto tart(s), add tomato slices and sprinkle mozzarella cheese on top.

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Bake for 18-20 minutes. Towards the end of the baking process, watch them carefully as they puff up and brown quickly.

     DSC_0227Don’t they look cute?DSC_0221

14 Thoughts on “Tomato and Mushroom Tarts

  1. Mmm…. Looks amazing. I think I will have to try this!

  2. These tarts are SO cute! I’ve been meaning to try using puff pastry for the longest time now. Maybe I’ll start with this recipe! I would totally add some bacon to it though!

  3. Jen – let me know how they turn out!

    Cookie – I really, really wanted to add bacon to this, but I didn’t have any :P My husband was surprised there was no meat in it at all.

  4. I love those little tarts! They are so cute, and I bet waaay tasty. Yum.

  5. The mini tarts looked so good I had to click on the photograph on foodgawker! They look YUM and thanks for the visual directions!

  6. Christina – They were surprisingly tasty, especially since this was only my 2nd time trying puff pastry.

    Amrita – You’re welcome! I’m glad you liked it :)

  7. these tarts looking cute. how abt trying them with some chicken or maybe pork?

  8. I’m thinking it would be tasty with some bacon, chicken or some kind of meat. Maybe next time I’ll mix it up..

  9. With tomatoes, mushrooms, cheese and light flaky pastry these tarts sound so good!

  10. Thanks Kevin!

  11. These tarts look and sound amazing. We LOVE mushrooms and tomatoes in our house. We also have vegetarians over for dinner quite often, and these would be perfect! Thanks :)

  12. I’ve just put a batch in the oven. I added red chilli flakes to the mushroom/garlic mixture and since I had puff pastry squares, I made individual square ones. The pictures are amazing and thank you so much for the recipe!

  13. I was wondering if anyone had any ideas on how to make these without eggs? They look delicious!

  14. nurul on March 11, 2012 at 7:36 am said:

    This is simple, easy and yummy recipe. I made it for our tea snack and it was gone in seconds. I was delighted. I don’t have much cheese on hand so i used 3 eggs, a cup of milk and half a handful of cheddar.

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