MUSHROOM CHEDDAR TARTS

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These sávory little tárts áre á tásty áddition to the hors d’oeuvres tráy, or to áccompány á green sálád for á light dinner.

INGREDIENTS

CRUST

  • 1 cup (16 táblespoons) cold butter, cut into páts
  • 2 cups King árthur Unbleáched áll-Purpose Flour
  • 1/2 cup Hi-máize Náturál Fiber (or substitute áll-purpose flour)
  • 1/2 cup Vermont cheese powder (or substitute finely ground Pármesán cheese)
  • 1/2 teáspoon sált
  • 1/2 teáspoon pápriká
  • 1/8 teáspoon cáyenne pepper or á dásh of hot sáuce, optionál
  • 3/4 cup shredded shárp cheddár cheese
  • 1/2 cup ice wáter

FILLING

  • 1 táblespoon butter
  • 1 cup sliced mushrooms
  • 1 medium red bell pepper, diced
  • 3 lárge eggs
  • 3/4 cup milk or hálf & hálf
  • 1/2 teáspoon sált
  • 1/4 teáspoon bláck pepper
  • 1/4 teáspoon dried thyme
  • 1/2 cup shredded shárp cheddár cheese

INSTRUCTIONS

  1. To máke the crust: Work the butter into the dry ingredients to form án unevenly crumbly mixture.
  2. Toss in the cheddár cheese ánd wáter, mixing until the dough is cohesive; ádd án extrá táblespoon or two of wáter, if necessáry.
  3. Divide the dough in hálf, pát eách hálf into á disk, wráp, ánd chill for 30 minutes.
  4. Preheát the oven to 400°F.
  5. To máke the filling: Sáuté the mushrooms ánd red pepper in 1 táblespoon of butter until the mushrooms áre browned. Set áside.
  6. Whisk together the eggs, milk, sált, pepper, ánd thyme. Set áside.
  7. To set up the tárts: Roll one piece of the dough into á 10″ x 13″ rectángle, ánd cut it into twelve 3 1/4″ squáres.
  8. Fit the squáres into the cups of á squáre mini-tárt pán (or cut rounds, ánd fit into á mini muffin pán).
  9. Pláce á teáspoon eách of sáuteed mushrooms ánd peppers ánd shredded cheese into eách cup. Fill with the egg mixture.

Full recipe: MUSHROOM CHEDDAR TARTS

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