Mushroom Cheddar Tarts

By luvs2cook

Ingredients

• Crust
• 1 cup (2 sticks, 8 ounces) cold butter, cut into pats
• 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
• 1/2 cup (2 3/8 ounces) Hi-maize Natural Fiber (or substitute all-purpose flour)
• 1/2 cup (2 ounces) Vermont Sharp Cheddar Cheese Powder (or substitute finely ground Parmesan cheese)
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper or a dash of hot sauce, optional
• 3/4 cup (3 ounces) shredded sharp cheddar cheese
• 1/2 cup (4 ounces) ice water
• Filling
• 1 cup (3 to 4 ounces) sliced mushrooms
• 1 medium red bell pepper, diced
• 3 large eggs
• 3/4 cup (6 ounces) milk or half and half
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/2 cup (2 ounces) shredded sharp cheddar cheese

Preparation

Step 1

To make the crust:
Work the butter into the dry ingredients to form an unevenly crumbly mixture. Toss in the cheddar cheese and water, mixing until the dough is cohesive; add an extra tablespoon or two of water, if necessary. Divide the dough in half, pat each half into a disk, wrap, and chill for 30 minutes.

To make the filling:
Saute the mushrooms and red pepper in 1 tablespoon of butter till the mushrooms are browned. Set aside. Whisk together the eggs, milk, salt, pepper, and thyme. Preheat the oven to 400°F.

Roll one piece of the dough into a 10" x 13" rectangle, and cut it into twelve 3 1/4" squares. Fit the squares into the cups of a square mini-tart pan (or cut rounds, and fit into a mini-muffin pan). Place a teaspoon each of sauteed mushrooms and peppers and shredded cheese into each cup. Fill with the egg mixture.

Bake the tarts for 18 to 22 minutes, till golden. Remove from the oven and allow to rest for 10 minutes before removing from the pan. Repeat with the remaining dough and filling. Serve warm; or refrigerate and reheat for 10 minutes in a 375°F oven.