Mushroom and Roasted Pepper Tarts With Chive Piecrust |
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Prep Time: 35 Minutes Cook Time: 1 Minutes |
Ready In: 36 Minutes Servings: 5 |
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- Cooking Light Magazine, December 2009.- these were a bit time consuming but they were oh so good! ;) Very worth it, if you like challenges! We really enjoyed it! Cooling time = 55 minutes and 10 minutes freezing time.:( Ingredients:
5 ounces all-purpose flour (about 1-1/4 cups) |
1/4 teaspoon salt |
1/4 teaspoon baking powder |
2 tablespoons minced fresh chives |
hot sauce (a few drops, if you choose) (optional) |
1/4 cup vegetable shortening |
4 teaspoons unsalted butter, melted |
1/4 cup boiling water |
cooking spray |
1 tablespoon dijon mustard |
1 cup boiling water |
1 cup thinly sliced button mushroom |
2 tablespoons chopped shallots |
4 ounces cremini mushrooms, thinly sliced |
3 1/2 ounces shiitake mushroom caps, thinly sliced |
1 garlic clove, minced |
2 tablespoons madeira wine |
1 tablespoon chopped fresh flat-leaf parsley |
1 teaspoon fresh lemon juice |
1 teaspoon fresh ground black pepper |
hot sauce (a few drops) (optional) |
3/4 teaspoon kosher salt |
1/4 cup low sodium vegetable broth |
3 tablespoons grated parmigiano-reggiano cheese, divided |
1/2 cup 2% reduced-fat evaporated milk |
2 tablespoons half-and-half |
1 large egg |
1 large egg white |
1/2 cup chopped bottled roasted red pepper |
2 tablespoons finely chopped fresh chives |
Directions:
1. MAKE CHIVE PIECRUST:.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour, salt, baking powder, chives, & hit or two of hot sauce in a bowl; cut in shortening with a pastry blender until mixture remember coarse meal.
4. Make a well in center of flour mixture.
5. Combine butter and boiling water.
6. Pour butter mixture into center of well; gently draw flour mixture into butter mixture until moist clumps form.
7. Press dough into a 4 inch circle - cover, and chill 30 minutes.
8. Slightly overlap 2 sheets of plastic wrap - unwrap dough - place on plastic.
9. Cover dough with 2 additional sheets of overlapping plastic wrap.
10. Roll dough into a 13-inch circle.
11. MAKE MUSHROOM AND ROASTED PEPPER TARTS:.
12. Preheat oven to 400°F.
13. Divide Chive Piecrust dough into 5 equal portions.
14. Place each portion between two sheets of plastic wrap; roll into a 6-inch circle.
15. Remove top sheet of plastic wrap.
16. Place each dough circle, plastic wrap side up, into a 4-inch round tart pan coated with cooking spray.
17. Remove remaining plastic wrap.
18. Press dough into bottom and up sides of pan; fold excess crust back in, and press.
19. Pierce bottom and sides of dough lightly with a fork; freeze 10 minutes.
20. Line bottoms of dough with foil; top with pie weights or dried beans.
21. Bake at 400°F for 25 minutes or until lightly browned.
22. Cool on a wire rack 15 minutes; remove weights and foil.
23. Brush crusts with mustard.
24. Reduce oven temperature to 375°F.
25. Heat oil in a large skillet over medium heat.
26. Add shallots; cook 1 minute.
27. Add cremini, button, and shiitake mushrooms; cook 8 minutes, stirring occasionally.
28. Add garlic; cook 1 minute, stirring occasionally.
29. Stir in wine, and thyme; cook 1 minute.
30. Add 1/4 cup low-sodium vegetable broth, scraping pan to loosen browned bits.
31. Reduce heat; cook 3 minutes.
32. Stir in parsley, juice, pepper, and salt.
33. Divide mushroom mixture evenly among prepared crusts.
34. Combine 2 tablespoons cheese and next 4 ingredients (through egg white), stirring with a whisk; divide mixture evenly among tarts.
35. Sprinkle tops evenly with bell peppers and remaining cheese.
36. Place tarts on a baking sheet.
37. Bake at 375°F for 35 minutes or until set.
38. Cool on a wire rack 10 minutes.
39. Sprinkle with chives.
40. *Combine 1 cup boiling water and porcini mushrooms in a bowl; cover and let stand 20 minutes. Strain mixture through a sieve over a bowl, reserving mushrooms and 1/4 cup liquid. Finely chop mushrooms* (We skipped this part completely - we used 1 cup button mushrooms.).
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