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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”

  • 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!

  • Jen – let me know how they turn out!

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

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

  • 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 🙂

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

  • 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 🙂

  • 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!

  • 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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