Wild Mushroom Tartlets

Makes 6 tarts
  • 1 cup flour
  • 1/4 cup butter, cut up
  • 3 oz. cream cheese, cut up
  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 1 shallot, chopped
  • 8 oz. fresh wild mushrooms, sliced
  • 2 dried porcini mushrooms, soaked in hot water, chopped
  • 1/2 tsp. kosher salt
  • 1 tsp. chopped fresh thyme or 1/4 tsp. dried thyme leaves
  • 1 tbsp. Madeira or brandy
  • 1/3 cup heavy cream
  • 1/4 cup sour cream
  • 1 egg yolk

Place flour in food processor bowl; add butter and cream cheese and pulse until dough forms. Divide dough into 6 pieces; press into bottoms and up sides of 6 (3") tart pans. Bake in a preheated 400° oven on jelly roll pan until edges are lightly browned; remove from oven. Reduce oven temperature to 350°. In large skillet, melt butter and olive oil over medium heat; add shallot and sauté until tender. Add fresh mushrooms and increase heat to medium-high. Cook, stirring constantly, until mushrooms are cooked and liquid evaporates; add porcini mushrooms, salt, thyme and Madeira and scrape to loosen any browned bits from bottom of pan. Remove from heat and cool to lukewarm. In small bowl, combine heavy cream, sour cream and egg yolk; divide among tart pans. Top each with 2 tbsp. mushroom mixture. Continue baking until filling is set (20-25 min.); cool 5 min. Remove from pans. Serve warm or at room temperature.

Recipe from Baking Basics and Beyond by Pat Sinclair.