Littlemushroomtarts Recipes

Steps:

• For pastry: In a large mixing bowl, beat together cream cheese and 1/2 cup butter with an electric mixer on medium to high until smooth. Add 1-1/2 cups flour and beat on low speed until combined. Cover and chill for at least 1 hour or until dough is easy to handle.
• Meanwhile, clean mushrooms. Place morel mushrooms, if using, in a large bowl. Cover with cold tap water; add 1/2 teaspoon salt. Soak for 10 to 15 minutes. Drain, rinse and repeat two more times. Drain thoroughly; pat mushrooms dry with paper towels. Chop mushrooms (you should have 2 cups).
• For filling: In a large skillet, cook onion in 3 tablespoons butter over medium heat until tender. Add mushrooms. Cook and stir for 3 to 5 minutes or until liquid is nearly evaporated. Remove from heat.
• In a small bowl, stir together sour cream, 2 tablespoons flour, 1/4 teaspoon salt, marjoram, and rosemary until combined. Stir sour cream mixture into mushroom mixture.
• On a floured surface, use your hands to slightly flatten the dough. Roll dough from center to edges to 1/8-inch thickness. Cut dough into twenty-four 3-inch circles, rerolling dough as necessary. Using small cutters, make cutouts in the centers of half of the rounds or cut a slit in half of the rounds to let the steam escape during baking.
• Place 12 of the circles, without cutouts, on an ungreased baking sheet. Place about 1 tablespoon of the filling in the center of each. Moisten edges of filled pastry with a little water. Add the remaining 12 circles with cutouts or slits. Crimp edges together with a fork. Brush tops with beaten egg.
• Bake in a 350 degree F oven 25 minutes or until pastry is golden brown. Serve warm.

Steps:

• For crust:
• Blend flour and salt in processor. Cut in butter using on/off turns until mixture resembles coarse meal. Add enough water to blend dough. Gather dough into ball; flatten into disk. Wrap in plastic, chill 45 minutes.
• Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1/2-inch overhang. Fold overhang in to form double-thick sides. Press tart edges to raise dough 1/8 inch above pan. Chill 30 minutes.
• For filling:
• Bring 1 cup water to boil in saucepan. Add porcini; remove from heat and let stand 30 minutes. Spoon porcini from liquid; reserve liquid. Coarsely chop porcini.
• Melt butter in heavy large skillet over high heat. Add porcini and crimini mushrooms. Season with salt; sauté until deep golden, about 10 minutes. Add shallots; sauté 2 minutes. Add Cognac and reserved porcini liquid, leaving any sand behind in saucepan. Boil until almost all liquid is absorbed, about 3 minutes. Mix in 1 tablespoon herbs. Cool.
• Preheat oven to 375°F. Line crust with foil. Fill with dried beans; bake until golden, about 15 minutes. Maintain oven temperature.
• Sprinkle 1/3 cup cheese in crust. Cover with mushrooms. Whisk cream, yolks, egg and 1 tablespoon herbs in bowl. Pour custard over mushrooms. Top with remaining cheese. Bake until filling is set and top is golden, about 30 minutes. Cool on rack 15 minutes.

Steps:

• Preheat oven to 400 degrees. On a floured surface, roll the puff pastry out to a 16-by-10-inch rectangle. Trim uneven edges. Place the pastry on a baking sheet. With a sharp knife, lightly score dough to form a 1-inch border. Using a fork, prick dough inside the border every 1/2 inch. Bake until golden, rotating pan once, about 15 minutes or until tender.
• Meanwhile, in a small saucepan with a tight-fitting lid, toss onion with 1 tablespoon oil. Season with salt. Cover and cook over medium heat until onion begins to brown, about 5 minutes. Stir. Continue cooking with cover on for 15 minutes, stirring every 5 minutes. Set aside.
• In a large saucepan with a tight-fitting lid, heat remaining oil. Add mushrooms; cover and cook until tender and all liquid has evaporated, about 10 minutes. Fold in spinach; season with salt and pepper. Cover and cook until wilted, about 5 minutes more. Drain any liquid.
• Top dough with mushroom-spinach mixture. Scatter onion and goat cheese on top. Bake until cheese is lightly browned, about 15 minutes.

Steps:

• Preheat oven to 200ºC. Lightly grease a 12 x 1/3-cup capacity muffin pan.
• Heat oil in a small non-stick frying pan over medium heat. Add onion. Cook for 3 minutes, or until soft. Set aside to cool.
• Cut 4 x 10cm (diameter) circles from each sheet of pastry. Use to line muffin holes. Combine onion, ham and cheese. Divide between pastry shells.
• Combine eggs and milk in a jug. Whisk with a fork. Pour over ham mixture.
• Bake for 20 minutes, or until puffed and golden. Stand in pan for 5 minutes before transferring to a wire rack to cool.