Directions:
- MAKE CHIVE PIECRUST:.
- Weigh or lightly spoon flour into dry measuring cups; level with a knife.
- Combine flour, salt, baking powder, chives, & hit or two of hot sauce in a bowl; cut in shortening with a pastry blender until mixture remember coarse meal.
- Make a well in center of flour mixture.
- Combine butter and boiling water.
- Pour butter mixture into center of well; gently draw flour mixture into butter mixture until moist clumps form.
- Press dough into a 4 inch circle - cover, and chill 30 minutes.
- Slightly overlap 2 sheets of plastic wrap - unwrap dough - place on plastic.
- Cover dough with 2 additional sheets of overlapping plastic wrap.
- Roll dough into a 13-inch circle.
- MAKE MUSHROOM AND ROASTED PEPPER TARTS:.
- Preheat oven to 400°F.
- Divide Chive Piecrust dough into 5 equal portions.
- Place each portion between two sheets of plastic wrap; roll into a 6-inch circle.
- Remove top sheet of plastic wrap.
- Place each dough circle, plastic wrap side up, into a 4-inch round tart pan coated with cooking spray.
- Remove remaining plastic wrap.
- Press dough into bottom and up sides of pan; fold excess crust back in, and press.
- Pierce bottom and sides of dough lightly with a fork; freeze 10 minutes.
- Line bottoms of dough with foil; top with pie weights or dried beans.
- Bake at 400°F for 25 minutes or until lightly browned.
- Cool on a wire rack 15 minutes; remove weights and foil.
- Brush crusts with mustard.
- Reduce oven temperature to 375°F.
- Heat oil in a large skillet over medium heat.
- Add shallots; cook 1 minute.
- Add cremini, button, and shiitake mushrooms; cook 8 minutes, stirring occasionally.
- Add garlic; cook 1 minute, stirring occasionally.
- Stir in wine, and thyme; cook 1 minute.
- Add 1/4 cup low-sodium vegetable broth, scraping pan to loosen browned bits.
- Reduce heat; cook 3 minutes.
- Stir in parsley, juice, pepper, and salt.
- Divide mushroom mixture evenly among prepared crusts.
- Combine 2 tablespoons cheese and next 4 ingredients (through egg white), stirring with a whisk; divide mixture evenly among tarts.
- Sprinkle tops evenly with bell peppers and remaining cheese.
- Place tarts on a baking sheet.
- Bake at 375°F for 35 minutes or until set.
- Cool on a wire rack 10 minutes.
- Sprinkle with chives.
- *Combine 1 cup boiling water and porcini mushrooms in a bowl; cover and let stand 20 minutes. Strain mixture through a sieve over a bowl, reserving mushrooms and 1/4 cup liquid. Finely chop mushrooms* (We skipped this part completely - we used 1 cup button mushrooms.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.57 Kcal (1392 kJ) | ||
| Calories from fat | 161.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.96g | 28% | |
|---|---|---|---|
| Cholesterol | 61.08mg | 20% | |
| Sodium | 598.28mg | 25% | |
| Potassium | 453.09mg | 10% | |
| Total Carbs | 33.34g | 11% | |
| Sugars | 2.15g | 9% | |
| Dietary Fiber | 2.47g | 10% | |
| Protein | 9.7g | 19% | |
| Vitamin C | 27.6mg | 46% | |
| Iron | 39.4mg | 219% | |
| Calcium | 135.1mg | 14% | |
| Amount Per 100 g | |||
| Calories | 124.45 Kcal (521 kJ) | ||
| Calories from fat | 60.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.72g | 28% | |
|---|---|---|---|
| Cholesterol | 22.86mg | 20% | |
| Sodium | 223.89mg | 25% | |
| Potassium | 169.55mg | 10% | |
| Total Carbs | 12.48g | 11% | |
| Sugars | 0.8g | 9% | |
| Dietary Fiber | 0.92g | 10% | |
| Protein | 3.63g | 19% | |
| Vitamin C | 10.3mg | 46% | |
| Iron | 14.7mg | 219% | |
| Calcium | 50.6mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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