Wednesday, August 12, 2009
Tomato and Mushroom Stuffed Pastry
Only 5 ingredients. Only a few steps. Lovely result. (i.e. good "weeknight meal" idea when you're pressed for time). This recipe came out of a need to use up some mushrooms and tomatoes, so I decided to get crafty! I've never used puffed pastry before, and I don't honesty think it "puffed" as much as I would have liked, but it was still yummmmy! It's a very versatile ingredient, and I'm looking forward to experimenting with more of this puffy stuff.
Anyway, let's get to it. I would use this food as an appetizer at a dinner party, or just a nice finger food. Today, I paired it with a chicken and broccoli soup made from some leftover shredded chicken from an earlier meal. Basically this whole meal was made out of a need to get rid of some excess ingredients in my fridge!
Be sure to dry out your tomatoes and your mushrooms, otherwise it won't hold together very well.
1 sheet of puffed pastry, thaw for 30-45 minutes
1 large tomato, cut very thin
1/2 pound mushrooms (I used button)
1 tbsp olive oil
2 oz cream cheese
1. Preheat oven to 400 degrees, and make sure your pastry has had time to thaw.
2. Slice your mushrooms very thin, and saute slightly (just until it softens) with the 1 tbsp of olive oil. Remove from pan, and pat dry.
3. Slice tomatoes horizontally, very thin, and pat dry as well. Season with salt and pepper.
4. On a floured surface, lay out the pastry and roll slightly. Smooth out any creases, and pull together any breaks.
5. Spread a thin layer of cream cheese over the entire surface of the pastry. Layer the tomatoes, and then the mushrooms. (See picture).
6. Fold one half of pastry over the other, and pinch edges together. Cut into 1 inch strips.
7. Bake for 10 minutes, or until pastry puffs and browns.