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Mushroom and Roasted Pepper Tarts

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 5 servings (serving size: 1 tart)

Ingredients

  • Chive Piecrust dough
  • Cooking spray
  • 1 tablespoon Dijon mustard
  • 1 cup boiling water
  • 1/2 cup dried porcini mushrooms (about 1/2 ounce)
  • 1 tablespoon canola oil
  • 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 teaspoon chopped fresh thyme
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon freshly ground black pepper
  • 3/4 teaspoon kosher salt
  • 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
  • 1/3 cup chopped bottled roasted red bell peppers
  • 2 tablespoons finely chopped fresh chives

Nutrition Information

  • calories 332
  • fat 17.2 g
  • satfat 6.3 g
  • monofat 7.4 g
  • polyfat 2.1 g
  • protein 10.6 g
  • carbohydrate 31.1 g
  • fiber 2.5 g
  • cholesterol 57 mg
  • iron 2.9 mg
  • sodium 708 mg
  • calcium 165 mg

How to Make It

  1. Preheat oven to 400°.

  2. 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° for 25 minutes or until lightly browned. Cool on a wire rack 15 minutes; remove weights and foil. Brush crusts with mustard.

  3. Reduce oven temperature to 375°.

  4. 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.

  5. Heat oil in a large skillet over medium heat. Add shallots; cook 1 minute. Add cremini and shiitake mushrooms; cook 8 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring occasionally. Stir in porcini mushrooms, wine, and thyme; cook 1 minute. Add reserved 1/4 cup soaking liquid, scraping pan to loosen browned bits. Reduce heat; cook 3 minutes. Stir in parsley, juice, pepper, and salt.

  6. 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° for 35 minutes or until set. Cool on a wire rack 10 minutes. Sprinkle with chives.