Portobello Tartlets

As a vegetarian, you learn that going out to eat can sometimes be difficult. After awhile you learn what to search for and eventually you no longer have scour the entire menu from cover to cover to figure out what does and does not have meat, though it is always a good idea to ask the waiter/waitress in case of meat based stocks or use of animal fats. "Portobello" tends to be a buzz word (for me at least!) in those situations. For all the times I have loved eating portobello mushrooms, I realized I really have not had much experience in cooking with them. New years resolution = cook with new ingredients!
 Portobello Mushroom Tartlets

 Pastry:
1 c + 2 tbsp whole wheat flour
1/4 c diced butter
1 egg, lightly beaten
Filling:
4 - 5 c chopped portobello mushrooms
2 garlic cloves
1/4 c chopped yellow onion
2 tbsp chopped fresh rosemary
balsamic vinegar
1/4 - 1/2 c goat cheese
1/2 c heavy cream
1 egg

To Make the Pastry Crust:
-Measure out the flour in a bowl, add the cubed butter, and rub together with your fingers until the texture is crumbly
-Add the egg and mix together well until the dough comes together
-Wrap the dough in plastic wrap and place in the refrigerator to chill for 45 minutes

Preheat the oven to 400º F


Begin the Filling:
-Smash and dice the garlic cloves, then place in a pan over medium heat with enough oil to coat the pan and let the garlic begin to sauté
- After a minute or two, add the onions and a bit more oil - let them sauté for a few more minutes
-Add the portobello mushrooms and rosemary - let them cook until the mushrooms have darkened and are just cooked, then add a dash or more of balsamic vinegar depending on your preference
-Place mushroom mixture in a bowl to cool

The Pastry Crust:
-Bring out the pastry dough and roll out between two pieces of wax paper
-Form dough into multiple small tart pans or one larger tart pan
-Prick the dough with a fork or knife a few times, cover with foil (and baking beans if you have them) and bake for about 8-10 minutes

The Filling:
-Once the mushrooms have cooled, add the goat cheese to the mixture and lightly mix together
-In a bowl or cup, beat the heavy cream and egg together, then pour into the mushroom mixture and stir together thoroughly
-Remove the pastry crusts from the oven and pour in the mushroom mixture, dividing evenly if you are making multiple tartlets
-Place in the oven and bake for another 25 minutes, or until the filling has set
-Remove and let cool, but eat when they are still warm!

3 comments :

Jenné @ Sweet Potato Soul 1/7/11, 6:41 PM  

I love this!

[Reply]
Nancy Coffin 3/10/11, 7:31 PM  

Mmmmm... these look delicious! Your blog looks very nice and has lots of my kind of food!

[Reply]
ehealthdoctor 1/23/12, 10:37 AM  

Delicious..nice post.
http://bit.ly/wUsMq8

[Reply]

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