Mushroom and Roasted Pepper Tarts

Mushroom and Roasted Pepper Tarts
Photo by Becky Luigart-Stayner

Ingredients

  • ½ cup 2% reduced-fat evaporated milk
  • ¾ teaspoon kosher salt
  • 3 tablespoons grated Parmigiano-Reggiano cheese, divided
  • 2 tablespoons chopped shallots
  • 1/3 cup chopped bottled roasted red bell peppers
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh flat-leaf parsley
  • + 16 more ingredients
    • 1 tablespoon canola oil
    • ½ cup dried porcini mushrooms (about 1/2 ounce)
    • 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
    • Chive Piecrust dough
    • 1 large egg
    • 1 large egg white
    • 1 cup boiling water
    • 1 tablespoon Dijon mustard
    • Cooking spray
    • 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....

View full recipe at My Recipes

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