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.
Reduce oven temperature to 375°.
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.
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.
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.
I made these for Christmas Eve as our veggie. I used the 4 1/2" tart pans and a smaller 3" for my granddaughter. As an accompaniment it would have been better if all were made the 3" size. Really good flavor. A little time consuming to make but great for presentation. You can also do this as a quiche size as well for a brunch dish.
Fabulous! I followed recipe exactly, but made one large tart instead of 5 individual ones. This recipe is appropriate for special occassions, perhaps a holiday brunch. I served a salad and fresh fruit with it. The Chive Piecrust has a wonderful flavor and texture. I look forward to making recipes with the sweet piecrust option.
this recipe is great, but rather laborious. i made it for my parents on christmas eve and it was an absolute hit. my only recommendation is to NOT cook the tart crusts prior to putting in the filling. I found that they got a bit dry (not to mention, I don't know HOW that dough made 5 tarts, I only made 4 and barely had enough dough). I would recommend filling the tart on the uncooked crust and then put it in the oven, like the way you would cook the quiche. Other than that, absolutely fantastic.
This was a huge hit. The recipe is very forgiving as I had to modify it to fit my ingredients at hand (I used a leek instead of the shallots and baby port. mushrooms, added small diced red peppper to the pan and used soft cheese mixes instead of the hard cheese). It was delicious. The tart crust I modified too, baking the butter until it was browning and sizzling on the edges, then adding the flour to that - gave it a great flavor. Tarts are now going to be requested alot around here. Thanks.