Mushroom Tarts

By suewaynes

Ingredients

• Filling:
• 2 cups all-purpose flour
• 1 tsp. salt
• 3/4 cup (1-1/2 sticks) butter, cut up
• 4 T. ice water
• Mushroom Filling (recipe follows)
• 3/4 cup chopped onion
• 2 T. butter
• 1 pound fresh mushrooms, chopped
• 1 T. lemon juice
• 1/2 tsp. salt
• pinch of pepper
• 1 T. cornstarch
• 1 T. water
• 1 cup heavy cream
• 1/4 cup shredded Gruyere cheese

Preparation

Step 1

Mix flour and salt into a medium-size bowl; cut in butter with fork or pastry blender, until mixture is crumbly. Sprinkle water over mixture, 1 tablespoon at a time; mix lightly with a fork just until pastry holds together and leaves side of bowl. Mix lightly to make a ball. Divide into four equal parts. Wrap in plastic: Chill 1 hour. Roll out one section at a time to a 1/4" thickness on a lightly floured surface. Cut out eight 3" rounds with a floured cookie cutter or tumbler glass. Line tiny 2" tart pans or press on backs of 2" muffin tins. Prick well. Gather trimmings and put back in refrig; reroll as needed. Bake in a hot oven 400 degrees for 10 mins or until lightly browned. Remove to wire rack; cool 5 minutes.

Filling: Saute onion in butter in large skillet until soft. Stir in mushrooms, cooking until liquid evaporates, about 10 mins. Stir in juice, salt and pepper. Combine cornstarch with water in small cup. Heat cream in medium-size saucepan just to boiling. Remove from heat; stir in cornstarch mixture. Return to heat, stirring constantly until thickened. Stir sauce into mushrooms. Taste for seasonings. Fill baked tart shells with 1 tablespoon filling each. Sprinkle with cheese. Place on cookie sheet. Bake in upper third of hot oven 400 degrees for 10 mins. until cheese melts.