Mushroom and Roasted Pepper Tarts

Ingredients

• ½ cup 2% reduced-fat evaporated milk
• ¾ teaspoon kosher salt
• 3 tablespoons grated Parmigiano-Reggiano cheese, divided
• 2 tablespoons chopped shallots
• Chive Piecrust dough
• ¹/₃ cup chopped bottled roasted red bell peppers
• 1 large egg
• + 16 more ingredients
• • 1 large egg white
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon canola oil
  • ½ cup dried porcini mushrooms (about 1/2 ounce)
  • 1 cup boiling water
  • 1 tablespoon Dijon mustard
  • Cooking spray
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons half-and-half
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons Madeira wine
  • 1 garlic clove, minced
  • 3 ½ ounces shiitake mushroom caps, thinly sliced
  • 4 ounces cremini mushrooms, thinly sliced
  • 1 teaspoon fresh lemon juice

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....

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