ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
br>Spoon mixture into each tart.
Bake uncovered at 400
10 1/2-inch tart pan with removable bottom (or
he butter.
Add the mushroom/onion mix, salt and thyme
ombined.
Fill and bake tart:
Reduce oven temperature to
m thick.
Grease individual tart tins with a little butter
about 5 minutes. Add the mushroom stock and reduce 5 minutes
ver top.
Top with mushroom sauce. Bake at 350\u00b0
atter. Pour this over the mushroom mixture in the skillet, and
Press pie dough into 9\" tart pan. Press dough into pan'
reased 9 1/2-inch tart pan; press into fluted edges
or later use.This dough recipe can be used to make
ough into four 4-inch tart pans (or one 9 or
nd up the sides of tart pan to form a crust
9 1/2-inch tart pan, preferably with a removable
Preheat oven to 400\u00b0F. Line tart shell with parchment paper and fill with pie weights. Blind bake for 15 mins. Remove paper and weights. Cook for 10 mins, until golden brown. Let cool slightly.
Meanwhile, heat 1 tbsp oil in a frying pan. Saute shallots for 4 mins. Add sugar and cook for 3 mins, until softened. Set aside. Add remaining oil and saute mushrooms for 4-5 mins, until golden brown and softened. Return shallots to pan. Season. Transfer to tart shell.
Garnish with chives and creme fraiche. Serve with mixed greens.
owl; line a quiche or tart pan with pastry, pressing and
20 to 23 cm) tart pan (instructions for how to
efore using.
Make the tart: Roll out the pastry on
ough to fit 9-inch tart (quiche) pan with removable bottom