Clark Deutscher
TVWBB All-Star
I made these to go along with some jambalaya the other night. They would be really good by themselves though. They are very rich and flavorful with a fairly flaky pastry.
I don't have the exact specs, so I'll give you some estimates with pictures....it should be fairly easy from there!
For the tart dough:
8 ounces cream cheese
1/2 cup buter
1.5 cups flour
- Beat the butter and the cream cheese togther with a mixer until fairly light. fold in the flour. Place it on a square of plastic wrap, using the wrap form it into a log and toss it in the fridge for a couple hours.
For the filing:
Mushrooms (just regular button mushrooms chopped up, I picked up a full brown bag of them from the groceries, not really sure how many that is but you can see in the picture that the pan is overflowing before they are cooked down)
4 Small Onions
8 Cloves Garlic
Thyme (about a tablespoon)
Red Wine (about 3 cups)
Flour (a couple tablespoons or so)
Salt and Pepper
Habenero Monterey Jack Cheese
Sautee the onions in butter
Add the mushrooms and let them cook down
Add the garlic and thyme and cook until most of the liquid is gone
Add red wine to fill the pan and cook until it is almost all gone
Stir in the flour to thicken
It should look like this
Shape the tarts in muffine tins. Just slice off a piece of dough and form it to the tin by hand
Add the filling and top with a slice of a spicy cheese (to cut all the richness a little at least!)
Bake at 400 for about half an hour
And you're done
Clark
I don't have the exact specs, so I'll give you some estimates with pictures....it should be fairly easy from there!
For the tart dough:
8 ounces cream cheese
1/2 cup buter
1.5 cups flour
- Beat the butter and the cream cheese togther with a mixer until fairly light. fold in the flour. Place it on a square of plastic wrap, using the wrap form it into a log and toss it in the fridge for a couple hours.
For the filing:
Mushrooms (just regular button mushrooms chopped up, I picked up a full brown bag of them from the groceries, not really sure how many that is but you can see in the picture that the pan is overflowing before they are cooked down)
4 Small Onions
8 Cloves Garlic
Thyme (about a tablespoon)
Red Wine (about 3 cups)
Flour (a couple tablespoons or so)
Salt and Pepper
Habenero Monterey Jack Cheese
Sautee the onions in butter
Add the mushrooms and let them cook down
Add the garlic and thyme and cook until most of the liquid is gone
Add red wine to fill the pan and cook until it is almost all gone
Stir in the flour to thicken
It should look like this
Shape the tarts in muffine tins. Just slice off a piece of dough and form it to the tin by hand
Add the filling and top with a slice of a spicy cheese (to cut all the richness a little at least!)
Bake at 400 for about half an hour
And you're done
Clark