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
Comments and Reviews 1-5 of 5
karenfar Posted: 12/25/10
Methlie Posted: 12/24/09
Although this was definitely not a quick recipe, it was absolutely delicious! I plan on making these tarts for my next dinner party as an elegant appetizer.
hornedfrog1 Posted: 01/07/10
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.
heidi1967 Posted: 01/07/10
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.
WinterCarnival Posted: 02/14/10
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.