Mini Mushroom Tarts
Ingredients
2 cups
flour
10 tbsp.
Kowalski's Unsalted Butter, cold, divided
6 oz.
cream cheese, cold, cut into 16-20 chunks
2 tbsp.
Kowalski's Extra Virgin Olive Oil
1
small shallot, finely minced
16 oz.
fresh mushrooms, sliced
1 oz.
dried porcini mushrooms, rehydrated in hot water, drained and chopped
2 tsp.
chopped fresh thyme leaves
2 tbsp.
Madeira or brandy
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
⅔ cup
heavy cream
½ cup
sour cream
2
egg yolks
Directions
- Preheat oven to 400°.
- In a food processor, pulse flour with 8 tbsp. butter and cream cheese until dough pulls away from sides of bowl.
- Divide dough into 12 equal pieces; press into the bottoms and halfway up sides of each well of a 12-cup muffin pan.
- Bake in preheated oven until edges are lightly browned (about 12 min.).
- Remove from oven; set tart shells aside.
- Reduce oven temperature to 350°.
- In a large skillet, melt remaining butter with oil over medium heat. Add shallot; sauté in butter-oil mixture for 2 min.
- Add fresh mushrooms. Increase heat to medium-high; cook, stirring constantly, until mushrooms are tender and liquid has evaporated.
- Add porcini mushrooms, thyme and Madeira; scrape to loosen browned bits from bottom of pan. Season mushroom mixture with salt and pepper.
- Remove mushroom mixture from heat; set aside to cool slightly.
- In a small mixing bowl, whisk together cream, sour cream and egg yolk; spoon evenly into tart shells. Top evenly with mushroom mixture.
- Bake tarts at 350° until filling is set (20-25 min.).
- Remove from oven; cool for 5 min. before serving warm or at room temperature.
