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1
In a food processor, pulse the flour with the butter and salt until the mixture resembles coarse meal.
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2
Pour the beaten egg evenly over the mixture and pulse several times, just until evenly moistened.
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3
Transfer the pastry to a work surface and gather it into a ball.
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4
Flatten the pastry into a disk, wrap in plastic and refrigerate for at least 30 minutes.
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5
Preheat the oven to 350.
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6
On a lightly floured surface, roll out the pastry to a 14-inch round a scant 1/8 inch thick.
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7
Using a 2 1/4-inch round cookie cutter, stamp out as many rounds as possible.
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8
Reroll the scraps and stamp out more rounds.
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9
Line the cups of three 12-cup mini-muffin pans with the pastry rounds, pressing the pastry into the molds.
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10
Refrigerate until firm.
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11
Cut out thirty-six 2-inch squares of foil and line the pastry with them.
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12
Bake for 15 minutes, or until the shells are dry.
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13
Remove the foil and let cool.
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14
In a heatproof medium bowl, soak the porcini in the boiling water until softened, about 20 minutes.
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15
Lift the porcini out of the soaking liquid and pat dry, then finely chop them.
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16
In a medium skillet, melt the butter in the olive oil.
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17
When the foam subsides, add the porcini and cook over moderately high heat, stirring, until golden, about 3 minutes.
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18
Add the garlic and cook until fragrant, about 1 minute.
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19
Season with salt and pepper and stir in the parsley.
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20
Transfer the mushroom mixture to a bowl and let cool, then whisk in the cream, whole egg, egg yolk and Fontina.
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21
Spoon the mushroom custard into the pastry shells and sprinkle with the chives.
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22
Bake at 350 for about 15 minutes, or until set.
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23
Let the pomponnettes cool slightly before serving.
