Mushroom and Roasted Pepper Tarts With Chive Piecrust

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“ - 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.:(”
1hr 50mins

Ingredients Nutrition


  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.
  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.).

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a