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.
Mushroom and Roasted Pepper Tarts
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield: 5 servings (serving size: 1 tart)
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Amount per serving
- Calories: 332
- Fat: 17.2g
- Saturated fat: 6.3g
- Monounsaturated fat: 7.4g
- Polyunsaturated fat: 2.1g
- Protein: 10.6g
- Carbohydrate: 31.1g
- Fiber: 2.5g
- Cholesterol: 57mg
- Iron: 2.9mg
- Sodium: 708mg
- Calcium: 165mg
- 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
- 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.
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