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Tartlets

post #1 of 8
Thread Starter 
I'm considering making little individual mushroom tartlets for the next moon ceremony (Tuesday). I'm thinking of sauteing the mushrooms lightly in olive oil with garlic and....probably thyme. But unsure what to bind them with in the tart.

Okay....considering a cream cheese base, mushrooms piled on top. Possibly mixed with some mild cheese, baked to melt. Maybe an egg mixture like a quiche.

Any (easy, cheap) ideas, suggestions, etc?
post #2 of 8
dont bind them with anything itll dilute the mushroom flavours suggest u fill the cases & perhaps shave a little parmesan on top & pop back in oven for a few minutes..do use thyme its always graet with mushrooms. mmmmm
champagne for my bad friends
& bad pain for my cham friends
(Francis Bacon)
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champagne for my bad friends
& bad pain for my cham friends
(Francis Bacon)
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post #3 of 8
Thread Starter 
Thank you, Mike...they worked out very well! Even my crust worked out and I used another new recipe...a hot water method that I had serious doubts about - but turned out really well.
post #4 of 8
good on ya gal...was it choux or porkpie hot water pastry & ehat mushrooms did u use.
champagne for my bad friends
& bad pain for my cham friends
(Francis Bacon)
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champagne for my bad friends
& bad pain for my cham friends
(Francis Bacon)
Reply
post #5 of 8
What about using your mushroom saute to top your tarts? You will still see all the beautiful mushrooms, they won't be buried in the custard. You can use a base of savory custard. I'd rather see the mushrooms and since they will be individual tartlets, you don't have to worry about cutting wedges of a single large tart. This could get messy because even after being cooked, mushrooms can be fibrous.
Food is sex for the stomach.
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Food is sex for the stomach.
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post #6 of 8
Thread Starter 
Mike, you should know that I've been working on an edible pie crust for years. Isabelle's French pie crust is probably my best effort. I used a recipe this time that called for beating vegetable shortening with boiling water - which to my surprise created something that looked a bit like whipped cream. Add the flour to that and roll out. It made a very light, layered, crispy type crust and I will probably try it again.

Chiffonade, that's a good idea and the next time I do this, I'd like to try it that way. It would increase the complexity of flavors to have a smooth savory custard inside. Though, 6 people managed to eat 24 tartlets so I guess people liked them.

The parmesan, btw, Mike, tied them together nicely.
post #7 of 8
Hey nancya , another good infusion is to use some local flavors , even in the crust . I love to throw some dried peppers diced finely
( take your choice from homemade to just store bought red pepper flakes ) . Then hit your stuffings as needed . Some love a soothing cream cheese , while others prefer a bite of gorgonzala and green onion . Playing with these mixtures is what is fun !
I would treat it like a quiche always and have fun and play .
The two most common things in the universe are hydrogen and stupidity !
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The two most common things in the universe are hydrogen and stupidity !
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post #8 of 8
Nancya, "hot water method"?
" ...but in the spirit of 'stop, think, there must be a harder way, 'I figured starting from scratch might be more gratifying.'' (Judy Rodgers)
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" ...but in the spirit of 'stop, think, there must be a harder way, 'I figured starting from scratch might be more gratifying.'' (Judy Rodgers)
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