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1
Saute the onions, carrots, and garlic with the olive oil for about 2 minutes. Add the mushrooms and saute another two minutes. Add the white wine and let it reduce to au sec.
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2
Season with thyme, rosemary, salt and pepper and let cool for one hour.
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3
Mix the flour and salt together.
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4
Mix cubed butter with the flour salt mixture, using your fingertips, until the mixture looks like fine breadcrumbs.
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5
Making a well in the center, mix in the water and eggs until the dough just comes together. The dough should be pliable but not too sticky or too dry. Add water if the dough does not come together and flour if the dough sticks.
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6
Kneed out on a floured surface until the dough is smooth, about 1 minute. Wrap in plastic and chill for one hour before use.
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7
Preheat oven to 400. One dough has chilled, roll it out on a floured surface using a rolling pin until it is between 1/4 of an inch to 1/8 of an inch thin.
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8
Using a cookie cutter 6 inches in diameter, cut the dough into several circles. Place the circles on a buttered baking sheet and place 1/4 cup of the mushroom filling in the center of the circle. Fold the edges of the circle into the center and pinch together as if you are making tiny satches. Brush with egg wash and top each tart with grated parmesan. Continue until you run out of filling or pie dough. The dough scraps can be rolled out more than once.
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9
Bake tarts in oven for 20-25 minutes, or until the crust is a deep golden brown. Enjoy hot, or reserve in the refrigerator until later.
