Food & Wine

LIGHT AND HEALTHY WEEK: MUSHROOM AND ROASTED PEPPER TARTS

For all of you resolved to eat better in the new year, we offer a week's worth of lighter recipes that will help you get started right. This one comes from Cookinglight.com and was one of its "Best of 2009" recipes.

INGREDIENTS

Pie crust dough

Cooking spray

1 tablespoon Dijon mustard

1 cup boiling water

1/2 cup dried porcini mushrooms (about 1/2 oz.)

1 tablespoon canola oil

2 tablespoons chopped shallots

4 oz. cremini mushrooms, thinly sliced

3 1/2 oz. shiitake mushroom caps, thinly sliced

1 garlic clove, minced

2 tablespoons Madeira wine

1 teaspoon chopped fresh thyme

1 tablespoon chopped fresh flat-leaf parsley

1 teaspoon fresh lemon juice

1 teaspoon freshly ground black pepper

3/4 teaspoon kosher salt

3 tablespoons grated Parmigiano-Reggiano cheese, divided

1/2 cup 2% reduced-fat evaporated milk

2 tablespoons half-and-half

1 large egg

1 large egg white

1/3 cup chopped bottled roasted red bell peppers

2 tablespoons finely chopped fresh chives

INGREDIENTS

Preheat oven to 400 degrees.

Divide pie crust 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 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 degrees.

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.

Heat oil in a large skillet over medium heat. Add shallots; cook 1 minute. Add cremini and shiitake mushrooms; cook 8 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring occasionally. Stir in porcini mushrooms, wine, and thyme; cook 1 minute. Add reserved 1/4 cup soaking liquid, 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, evaporated milk, half and half, egg and 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 degrees for 35 minutes or until set. Cool on a wire rack 10 minutes. Sprinkle with chives.

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