Earthy mushroom tartlets get an elegant accent with chive hollandaise sauce.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1/2 cup boiling water||salt and freshly ground black pepper|
|1/2 oz dried porcini mushrooms||6 tbsp chive hollandaise sauce|
|2 tbsp butter||chopped fresh chives, for garnish|
|14 oz cremini mushrooms, sliced||1 1/4 cups all-purpose flour, plus extra for dusting|
|1 small onion, finely chopped||6 tbsp butter, chilled and diced|
|1 tbsp fresh lemon juice||1 egg yolk mixed with 2 tbsp water|
|4 oz cream cheese|
To make the filling, soak the dried mushrooms in the boiling water for 20 minutes to soften. Drain and chop the soaked mushrooms. Heat the butter in a frying pan over medium-high heat. Add the mushrooms and onion and cook 5 minutes, until the mushrooms are softened. Add the soaked mushrooms and cook about 5 minutes more, until the mushrooms are sizzling. Stir in the lemon juice. Let cool. Pulse the mushroom mixture and cream cheese in a food processor until combined. Season with salt and pepper.
Meanwhile, make the pastry. Pulse the flour and butter in a food processor until it resembles coarse bread crumbs. Add the egg mixture and pulse just until it clumps together. Gather into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Have ready the tart pans with removable bottoms. Divide the dough into 6 portions, and roll out each on a lightly floured work surface into a ... in (3mm) thick round. Line each pan with a round, trimming the excess dough. Prick the dough with a fork. Refrigerate for 30 minutes.
Preheat the oven to 400°F (200°C). Line each tart pan with parchment paper and fill with baking beans. Bake for 10 minutes. Remove the paper and beans and bake until the crusts are lightly browned, about 5 minutes more. Remove the pans from the oven. Reduce the oven temperature to 375°F (190°C).
Spread the mushroom mixture in the pastry shells. Top each with 1 tbsp hollandaise sauce. Bake for 10 minutes, until the hollandaise glazes. Remove the tarts from the pans and transfer to plates. Sprinkle with chives and serve hot.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf