Mushroom and Roasted Pepper Tarts With Chive Piecrust
Ready In: 1 hr 50 mins
Serves: 5
Ingredients
CHIVE PIECRUST DOUGH
- 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
MUSHROOM AND ROASTED PEPPER TARTS
- 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
- MAKE CHIVE PIECRUST:.
- Weigh or lightly spoon flour into dry measuring cups; level with a knife.
- 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.
- Make a well in center of flour mixture.
- Combine butter and boiling water.
- Pour butter mixture into center of well; gently draw flour mixture into butter mixture until moist clumps form.
- Press dough into a 4 inch circle - cover, and chill 30 minutes.
- Slightly overlap 2 sheets of plastic wrap - unwrap dough - place on plastic.
- Cover dough with 2 additional sheets of overlapping plastic wrap.
- Roll dough into a 13-inch circle.
- MAKE MUSHROOM AND ROASTED PEPPER TARTS:.
- Preheat oven to 400°F.
- Divide Chive Piecrust dough into 5 equal portions.
- Place each portion between two sheets of plastic wrap; roll into a 6-inch circle.
- Remove top sheet of plastic wrap.
- Place each dough circle, plastic wrap side up, into a 4-inch round tart pan coated with cooking spray.
- Remove remaining plastic wrap.
- Press dough into bottom and up sides of pan; fold excess crust back in, and press.
- Pierce bottom and sides of dough lightly with a fork; freeze 10 minutes.
- Line bottoms of dough with foil; top with pie weights or dried beans.
- Bake at 400°F for 25 minutes or until lightly browned.
- Cool on a wire rack 15 minutes; remove weights and foil.
- Brush crusts with mustard.
- Reduce oven temperature to 375°F.
- Heat oil in a large skillet over medium heat.
- Add shallots; cook 1 minute.
- Add cremini, button, and shiitake mushrooms; cook 8 minutes, stirring occasionally.
- Add garlic; cook 1 minute, stirring occasionally.
- Stir in wine, and thyme; cook 1 minute.
- Add 1/4 cup low-sodium vegetable broth, scraping pan to loosen browned bits.
- Reduce heat; cook 3 minutes.
- Stir in parsley, juice, pepper, and salt.
- Divide mushroom mixture evenly among prepared crusts.
- Combine 2 tablespoons cheese and next 4 ingredients (through egg white), stirring with a whisk; divide mixture evenly among tarts.
- Sprinkle tops evenly with bell peppers and remaining cheese.
- Place tarts on a baking sheet.
- Bake at 375°F for 35 minutes or until set.
- Cool on a wire rack 10 minutes.
- Sprinkle with chives.
- *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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