Soup Belly

July 1st, 2009 | Subscribe to comments | 12 comments

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.

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.

Add chives and minced garlic.

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

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

Are your tomatoes drained? Good.

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.

     Don’t they look cute?