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Mushroom and Roasted Pepper Tarts With Chive Piecrust

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“myrecipes.com - Cooking Light Magazine, December 2009.- these were a bit time consuming but they were oh so good! ;) Very worth it, if you like challenges! We really enjoyed it! Cooling time = 55 minutes and 10 minutes freezing time.:(”
READY IN:
1hr 50mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

Directions

  1. MAKE CHIVE PIECRUST:.
  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
  3. Combine flour, salt, baking powder, chives, & hit or two of hot sauce in a bowl; cut in shortening with a pastry blender until mixture remember coarse meal.
  4. Make a well in center of flour mixture.
  5. Combine butter and boiling water.
  6. Pour butter mixture into center of well; gently draw flour mixture into butter mixture until moist clumps form.
  7. Press dough into a 4 inch circle - cover, and chill 30 minutes.
  8. Slightly overlap 2 sheets of plastic wrap - unwrap dough - place on plastic.
  9. Cover dough with 2 additional sheets of overlapping plastic wrap.
  10. Roll dough into a 13-inch circle.
  11. MAKE MUSHROOM AND ROASTED PEPPER TARTS:.
  12. Preheat oven to 400°F.
  13. Divide Chive Piecrust dough into 5 equal portions.
  14. Place each portion between two sheets of plastic wrap; roll into a 6-inch circle.
  15. Remove top sheet of plastic wrap.
  16. Place each dough circle, plastic wrap side up, into a 4-inch round tart pan coated with cooking spray.
  17. Remove remaining plastic wrap.
  18. Press dough into bottom and up sides of pan; fold excess crust back in, and press.
  19. Pierce bottom and sides of dough lightly with a fork; freeze 10 minutes.
  20. Line bottoms of dough with foil; top with pie weights or dried beans.
  21. Bake at 400°F for 25 minutes or until lightly browned.
  22. Cool on a wire rack 15 minutes; remove weights and foil.
  23. Brush crusts with mustard.
  24. Reduce oven temperature to 375°F.
  25. Heat oil in a large skillet over medium heat.
  26. Add shallots; cook 1 minute.
  27. Add cremini, button, and shiitake mushrooms; cook 8 minutes, stirring occasionally.
  28. Add garlic; cook 1 minute, stirring occasionally.
  29. Stir in wine, and thyme; cook 1 minute.
  30. Add 1/4 cup low-sodium vegetable broth, scraping pan to loosen browned bits.
  31. Reduce heat; cook 3 minutes.
  32. Stir in parsley, juice, pepper, and salt.
  33. Divide mushroom mixture evenly among prepared crusts.
  34. Combine 2 tablespoons cheese and next 4 ingredients (through egg white), stirring with a whisk; divide mixture evenly among tarts.
  35. Sprinkle tops evenly with bell peppers and remaining cheese.
  36. Place tarts on a baking sheet.
  37. Bake at 375°F for 35 minutes or until set.
  38. Cool on a wire rack 10 minutes.
  39. Sprinkle with chives.
  40. *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* (We skipped this part completely - we used 1 cup button mushrooms.).

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