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Photo: Becky Luigart-Stayner; Styling: Cindy Barr Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Mushroom and Roasted Pepper Tarts

Cooking Light DECEMBER 2009

  • 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

Preparation

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.

Nutritional Information

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
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Mushroom and Roasted Pepper Tarts recipe

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