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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 36 |
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This simple, tasty appetizer originated, I think, with Daniel Boulud - but there are probably dozens of variations. It is, essentially, a little mushroom and cheese quiche. I have served this as part of a Sunday brunch, as a dinner appetizer, and as a side dish. Read more . They're kind of like potato chips, nobody can eat just one. Ingredients:
1 cup all-purpose flour |
6 tablespoons unsalted butter, cut into pieces and thoroughly chilled |
⅛ teaspoon salt |
1 large egg, lightly beaten |
1 cup dried porcini mushrooms |
2 cups boiling water |
1 tablespoon unsalted butter |
1 tablespoon extra-virgin olive oil |
1 garlic clove, minced |
salt and freshly ground pepper |
1 tablespoon finely chopped flat-leaf parsley |
1/2 cup heavy cream |
1 large egg |
1 large egg yolk |
1/2 cup shredded fontina cheese |
1 tablespoon snipped chives |
Directions:
1. In a food processor, pulse flour with butter and salt until mixture resembles coarse meal. Note: You can always substitute pastry flour for A-P flour - the lower protein content will give you a flakier crust.
2. Pour beaten egg evenly over mixture and pulse several times, just until evenly moistened. Don't overdue it. Nothing ruins a pie crust more than overmixing; the butter isn't supposed to melt.
3. Transfer pastry to work surface and gather into a ball. Flatten pastry into a disk, wrap in plastic and refrigerate for at least 30 minutes.
4. Preheat the oven to 350°.
5. On a lightly floured surface, roll out pastry to a 14-inch round not more than ⅛ inch thick. Using a 21/4-inch round cookie cutter, stamp out as many rounds as possible. Reroll scraps and stamp out more rounds.
6. Line cups of 3 12-cup mini-muffin pans with pastry rounds, pressing pastry into molds. Refrigerate until firm.
7. Cut out thirty-six 2-inch squares of foil and line the pastry with them. I often use little pleated paper muffin cups instead - they are exactly the right size. I put four or five pennies into each cup to weigh the pastry down while it cooks.
8. Bake for 15 minutes, or until the shells are dry.
9. Remove the foil or the paper muffin cups and let cool.
10. In a medium bowl, soak the porcini in the boiling water until softened, about 20 minutes.
11. Lift the porcini out of the soaking liquid and pat dry, then finely chop them.
12. In a medium skillet, melt butter in olive oil. When foam subsides, add porcini and cook over moderately high heat, stirring, until golden, about 3 minutes.
13. Add garlic and cook until fragrant, about 1 minute.
14. Season with salt and pepper and stir in parsley.
15. Transfer mushroom mixture to a bowl and let cool, then whisk in cream, whole egg, egg yolk, and Fontina.
16. Spoon the mushroom custard into the pastry shells and sprinkle with the chives.
17. Bake at 350° for about 15 minutes, or until set.
18. Let the pomponnettes cool slightly before serving.
19. The baked pomponnettes can be refrigerated overnight and rewarmed in a 325° oven.
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