Mushroom tarts
12 tarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pastry for 2-crust pie | ||
| 3 | Eggs | |
| 2 | tablespoons | Shallots; finely chopped |
| 3 | tablespoons | Wine, dry white |
| 1 | tablespoon | Chives; chopped |
| 6 | ounces | Mushrooms, sliced |
| 1 | cup | Cream, heavy |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ⅛ | teaspoon | Nutmeg, ground |
Directions
Prepare pastry and roll out, half at a time. Cut into 4-inch circles and line tart pans or large muffin cups. Beat eggs in mixing bowl and brush a small amount of the beaten eggs over the inside of the tart shells; reserve remaining eggs for filling mixture.
Combine shallots, wine, and chives in small saucepan. Bring to a boil, reduce heat, and simmer 2 minutes. Cool. Drain liquid from mushrooms into 2 cup measure (there should be about ½ cup). Add heavy cream to make 1-½ cups; if necessary, add milk to complete the 1-½ cups. Add cream mixture to beaten eggs with salt, pepper, and nutmeg; beat until well blended. Stir in shallot mixture. Divide drained mushrooms among tart shells. Add about ¼ cup of egg-cream mixture to each. Place on baking sheet and bake at 400 degrees for 15 to 20 minutes.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-02-94