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1
MAKE CHIVE PIECRUST:.
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2
Weigh or lightly spoon flour into dry measuring cups; level with a knife.
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3
Combine flour, salt, baking powder, chives, & hit or two of hot sauce in a bowl; cut in shortening with a pastry blender until mixture remember coarse meal.
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4
Make a well in center of flour mixture.
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5
Combine butter and boiling water.
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Pour butter mixture into center of well; gently draw flour mixture into butter mixture until moist clumps form.
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7
Press dough into a 4 inch circle - cover, and chill 30 minutes.
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8
Slightly overlap 2 sheets of plastic wrap - unwrap dough - place on plastic.
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9
Cover dough with 2 additional sheets of overlapping plastic wrap.
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Roll dough into a 13-inch circle.
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11
MAKE MUSHROOM AND ROASTED PEPPER TARTS:.
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Preheat oven to 400F.
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13
Divide Chive Piecrust dough into 5 equal portions.
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Place each portion between two sheets of plastic wrap; roll into a 6-inch circle.
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15
Remove top sheet of plastic wrap.
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Place each dough circle, plastic wrap side up, into a 4-inch round tart pan coated with cooking spray.
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Remove remaining plastic wrap.
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Press dough into bottom and up sides of pan; fold excess crust back in, and press.
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19
Pierce bottom and sides of dough lightly with a fork; freeze 10 minutes.
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20
Line bottoms of dough with foil; top with pie weights or dried beans.
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Bake at 400F for 25 minutes or until lightly browned.
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Cool on a wire rack 15 minutes; remove weights and foil.
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Brush crusts with mustard.
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Reduce oven temperature to 375F.
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25
Heat oil in a large skillet over medium heat.
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Add shallots; cook 1 minute.
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Add cremini, button, and shiitake mushrooms; cook 8 minutes, stirring occasionally.
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Add garlic; cook 1 minute, stirring occasionally.
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Stir in wine, and thyme; cook 1 minute.
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Add 1/4 cup low-sodium vegetable broth, scraping pan to loosen browned bits.
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Reduce heat; cook 3 minutes.
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Stir in parsley, juice, pepper, and salt.
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33
Divide mushroom mixture evenly among prepared crusts.
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34
Combine 2 tablespoons cheese and next 4 ingredients (through egg white), stirring with a whisk; divide mixture evenly among tarts.
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35
Sprinkle tops evenly with bell peppers and remaining cheese.
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Place tarts on a baking sheet.
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Bake at 375F for 35 minutes or until set.
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Cool on a wire rack 10 minutes.
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Sprinkle with chives.
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40
*Combine 1 cup boiling water and porcini mushrooms in a bowl; cover and let stand 20 minutes.
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41
Strain mixture through a sieve over a bowl, reserving mushrooms and 1/4 cup liquid.
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42
Finely chop mushrooms* (We skipped this part completely - we used 1 cup button mushrooms.
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43
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