Mushroom and Roasted Pepper Tarts With Chive Piecrust

• 5 ounces all-purpose flour (about 1-1/4 cups)
• 14 teaspoon salt
• 14 teaspoon baking powder
• 2 tablespoons minced fresh chives
• hot sauce (a few drops, if you choose) (optional)
• 14 cup vegetable shortening
• 4 teaspoons unsalted butter, melted
• 14 cup boiling water
• cooking spray
• 1 tablespoon Dijon mustard
• 1 cup boiling water
• 1 cup thinly sliced button mushroom
• 2 tablespoons chopped shallots
• 4 ounces cremini mushrooms, thinly sliced
• 3 12 ounces shiitake mushroom caps, thinly sliced
• 1 garlic clove, minced
• 2 tablespoons madeira wine
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 teaspoon fresh lemon juice
• 1 teaspoon fresh ground black pepper
• hot sauce (a few drops) (optional)
• 34 teaspoon kosher salt
• 14 cup low sodium vegetable broth
• 3 tablespoons grated parmigiano-reggiano cheese, divided
• 12 cup 2% reduced-fat evaporated milk
• 2 tablespoons half-and-half
• 1 large egg
• 1 large egg white
• 12 cup chopped bottled roasted red pepper
• 2 tablespoons finely chopped fresh chives

1. MAKE CHIVE PIECRUST:.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour, salt, baking powder, chives, & hit or two of hot sauce in a bowl; cut in shortening with a pastry blender until mixture remember coarse meal.
4. Make a well in center of flour mixture.
5. Combine butter and boiling water.
6. Pour butter mixture into center of well; gently draw flour mixture into butter mixture until moist clumps form.
7. Press dough into a 4 inch circle - cover, and chill 30 minutes.
8. Slightly overlap 2 sheets of plastic wrap - unwrap dough - place on plastic.
9. Cover dough with 2 additional sheets of overlapping plastic wrap.
10. Roll dough into a 13-inch circle.
11. MAKE MUSHROOM AND ROASTED PEPPER TARTS:.
12. Preheat oven to 400F.
13. Divide Chive Piecrust dough into 5 equal portions.
14. Place each portion between two sheets of plastic wrap; roll into a 6-inch circle.
15. Remove top sheet of plastic wrap.
16. Place each dough circle, plastic wrap side up, into a 4-inch round tart pan coated with cooking spray.
17. Remove remaining plastic wrap.
18. Press dough into bottom and up sides of pan; fold excess crust back in, and press.
19. Pierce bottom and sides of dough lightly with a fork; freeze 10 minutes.
20. Line bottoms of dough with foil; top with pie weights or dried beans.
21. Bake at 400F for 25 minutes or until lightly browned.
22. Cool on a wire rack 15 minutes; remove weights and foil.
23. Brush crusts with mustard.
24. Reduce oven temperature to 375F.
25. Heat oil in a large skillet over medium heat.
26. Add shallots; cook 1 minute.
27. Add cremini, button, and shiitake mushrooms; cook 8 minutes, stirring occasionally.
28. Add garlic; cook 1 minute, stirring occasionally.
29. Stir in wine, and thyme; cook 1 minute.
30. Add 1/4 cup low-sodium vegetable broth, scraping pan to loosen browned bits.
31. Reduce heat; cook 3 minutes.
32. Stir in parsley, juice, pepper, and salt.
33. Divide mushroom mixture evenly among prepared crusts.
34. Combine 2 tablespoons cheese and next 4 ingredients (through egg white), stirring with a whisk; divide mixture evenly among tarts.
35. Sprinkle tops evenly with bell peppers and remaining cheese.
36. Place tarts on a baking sheet.
37. Bake at 375F for 35 minutes or until set.
38. Cool on a wire rack 10 minutes.
39. Sprinkle with chives.
40. *Combine 1 cup boiling water and porcini mushrooms in a bowl; cover and let stand 20 minutes.
41. Strain mixture through a sieve over a bowl, reserving mushrooms and 1/4 cup liquid.
42. Finely chop mushrooms* (We skipped this part completely - we used 1 cup button mushrooms.
43. ).

flour, salt, baking powder, fresh chives, hot sauce, vegetable shortening, unsalted butter, boiling water, cooking spray, mustard, boiling water, button mushroom, shallots, cremini mushrooms, shiitake mushroom, garlic, madeira wine, parsley, lemon juice, fresh ground black pepper, hot sauce, kosher salt, vegetable broth, cheese, milk, egg, egg white, red pepper, fresh chives

Taken from www.food.com/recipe/mushroom-and-roasted-pepper-tarts-with-chive-piecrust-422251 (may not work)