Little Mushroom Tarts

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* Exported from MasterCook *

 

Little Mushroom Tarts

 

Recipe By :Bay Wolf Restaurant Cookbook, by Michael Wild & Lauren Lyle

Serving Size : 12 Preparation Time :0:00

Categories : Pies and Tarts

 

Amount Measure Ingredient -- Preparation Method

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MUSHROOM FILLING:

4 ounces shiitake mushrooms -- diced

8 ounces domestic mushrooms -- diced

3 tablespoons butter

2 tablespoons olive oil

salt and freshly ground black pepper

1 small onion -- minced

2 garlic cloves -- minced

sherry vinegar to taste

2 teaspoons chopped Italian parsley

SAVORY TART DOUGH:

6 tablespoons butter

1 cup all-purpose flour

Pinch of salt

1/4 cup plus 1 to 2 tablespoons cold water

egg wash of 1 egg and pinch of salt

 

To Prepare the Filling:

Cook the mushrooms separately in a mixture of a scant spoonful each of butter

and olive oil. Cook the shiitakes over medium-high heat until just browned, and

then remove from the heat. Start the domestic mushrooms over high heat so they

will release and reabsorb their juices, then lower the heat and cook slowly

until they are dark brown and intense. Season the mushrooms well. Cool briefly.

Chop finely. In one of the mushroom pans, caramelize the onion in 1 tablespoon

of the butter. Just before removing the pan from the heat, add the garlic and

deglaze the pan with the vinegar. Add the parsley and mix in the mushrooms.

Adjust the seasoning; the mushrooms should be slightly salty and acidic so that

they will be able to stand up to the pastry. Refrigerate. The tarts are much

simpler to assemble if the filling is cold.

 

To Prepare the Dough:

Place the flour on a cutting board. Dice the butter into cubes and sprinkle it

over the flour with the salt. Chop finely with a knife, as you would parsley,

but make sure that the butter is not completely obliterated. We want little

chunks here and there. Pour some of the water over it and gently push the dough

with the heel of your hand. Use just enough water to bring the dough together,

then wrap tightly in plastic and refrigerate for 15 to 20 minutes.

 

To Assemble the Tarts:

Roll the dough out thinly on a floured surface to a 1/4- to 1/8-inch thickness.

Brush half the dough with egg wash. Form the mushroom filling into 12 little

balls, and line them up I inch apart on the egg-washed side of the dough, as

though you were assembling ravioli. Fold the vacant side of the dough over the

rows of filling, and gently press down around each mushroom mound. Make sure

there is a good seal. Use a round or scalloped cookie cutter to cut out the

tarts. The tarts can be prepared ahead to this point and refrigerated, covered

with plastic wrap.

 

Bake in a preheated 375°F to 400°F (190°C to 205°C) oven for 15 to 20 minutes.

The last 5 minutes of cooking, brush again with egg wash. The tops of the tarts

should be golden brown. Serve warm.

 

Yield: Makes 12 tarts.

 

http://www.ochef.com/r94.htm ; MC'd by Badams

 

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NOTES : Prepare these tarts as part of an appetizer platter. They reheat well

the same day they are prepared, but not beyond that. If you need a million of

them, assemble them the day before, then bake them the day you need them.