Recipe

Little Mushroom Tarts Recipe

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Ingredients

1 c all-purpose flour
2 cloves garlic, peeled & minced
1 onion (8 oz.), peeled & minced
About 1/2 tsp salt
1 large egg, beaten to mix
2 tbsps olive oil
Fresh-ground pepper
3 tbsps butter, plus 6 tbsps chilled butter cut into chunks
8 oz fresh common mushrooms
4 oz fresh shiitake mushrooms
1 tbsp minced Italian parsley
2 tbsps sherry vinegar

Directions

Step #1 Rinse shiitake & common mushrooms.
Step #2 Trim & discard shiitake stems; coarsely chop both kinds of mushrooms (keep separate).
Step #3 In a 10-inch frying pan over medium-high heat, melt 1 tbsp butter with 1 tbsp olive oil.
Step #4 Add shiitakes & stir often until browned, 4 to 5 mins.
Step #5 Pour into a bowl.
Step #6 Melt another tbsp butter with another tbsp olive oil in pan.
Step #7 Add common mushrooms & stir often over medium-high heat until liquid evaporates & mushrooms are well browned, 10 to 12 mins.
Step #8 Add to bowl.
Step #9 Cool slightly, then finely chop mushrooms.
Step #10 In same pan, over medium-high heat, melt third tbsp butter.
Step #11 Add onion & stir often until beginning to brown, about 8 mins.
Step #12 Add garlic & stir until fragrant, about 1 min.
Step #13 Pour in vinegar & stir until liquid evaporates, 1 to 2 mins.
Step #14 Stir in parsley & the mushrooms; season to taste with salt & pepper.
Step #15 Combine flour & 1/2 tsp salt in the bowl of a food processor/blender.
Step #16 Whirl briefly to mix.
Step #17 Add 6 tbsps chilled butter & whirl until coarse crumbs form.
Step #18 Pour in 1/4 c cold water & whirl just until dough comes together.
Step #19 Squeeze a little in your hand; if it doesn't hold together, add another tbsp or two of water & pulse to mix.
Step #20 Pat dough into a ball, then flatten slightly into a disk, wrap in plastic, & chill until cold, 15 to 20 mins.
Step #21 Preheat oven to 375°.
Step #22 On a well-floured surface, with a floured rolling pin, roll dough into an oval 1/4 to 1/8 inch thick.
Step #23 Brush half with beaten egg.
Step #24 Spoon tbspfuls of the mushroom mixture into one hand, squeeze tightly, & mound an inch apart on egg-washed side of dough.
Step #25 Fold bare half over mounds, & press between them to seal.
Step #26 With a 2-inch cookie cutter, cut out tarts & transfer to a baking sheet.
Step #27 Gather remaining dough, fill, roll again, & cut out more tarts.
Step #28 Bake until beginning to brown, about 15 mins.
Step #29 Brush tarts with egg wash (discard any remaining) & continue baking until deep golden brown, about 5 mins longer.
Step #30 Serve warm.
Step #31 Wine pairing: Pick a Pinot Noir with earthy loam & mushroom notes to echo the mushrooms in the tarts.
Enjoy the Little Mushroom Tarts recipe