Wild Mushroom Tartlets

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.

Wild Mushroom Tartlets

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    Ingredients

    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

    directions

    Prep: 40 min Total: More than 60 min
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    • 1

      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.

    • 2

      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.

    • 3

      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.

    • 4

      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).

    • 5

      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.

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