Mushroom and Roasted Pepper Tarts

Ingredients

• 1 teaspoon pepper black freshly ground
• 1 tablespoon canola oil 
• 5 servings chives 
• 4 ounces crimini mushrooms thinly sliced
• 1 tablespoon dijon mustard 
• 0.5 ounce the following: parmesan rind) dried
• 1 large eggs 
• 1 large egg whites 
• 2 tablespoons chives fresh finely chopped
• 1 tablespoon parsley fresh chopped
• 1 teaspoon thyme sprigs fresh chopped
• 1  garlic clove minced
• 2 tablespoons half and half 
• 0.8 teaspoon kosher salt 
• 1 teaspoon juice of lemon fresh
• 0.5 cup nestle® carnation® evaporated lowfat milk 2% reduced-fat
• 2 tablespoons madeira wine 
• 3 tablespoons parmesan divided grated
• 0.3 cup roasted peppers red chopped
• 2 tablespoons shallots chopped
• 3.5 ounces mushroom caps thinly sliced
• 1 cup water boiling

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• wire rack
• sieve
• plastic wrap
• aluminum foil
• tart form

Directions

1. Preheat oven to 40
2. Divide Chive Piecrust dough into 5 equal portions.
3. Place each portion between two sheets of plastic wrap; roll into a 6-inch circle.
4. Remove top sheet of plastic wrap.
5. Place each dough circle, plastic wrap side up, into a 4-inch round tart pan coated with cooking spray.
6. Remove remaining plastic wrap. Press dough into bottom and up sides of pan; fold excess crust back in, and press. Pierce bottom and sides of dough lightly with a fork; freeze 10 minutes. Line bottoms of dough with foil; top with pie weights or dried beans.
7. Bake at 400 for 25 minutes or until lightly browned. Cool on a wire rack 15 minutes; remove weights and foil.
8. Brush crusts with mustard.
9. Reduce oven temperature to 37
10. Combine 1 cup boiling water and porcini mushrooms in a bowl; cover and let stand 20 minutes. Strain mixture through a sieve over a bowl, reserving mushrooms and 1/4 cup liquid. Finely chop mushrooms.
11. Heat oil in a large skillet over medium heat.
12. Add shallots; cook 1 minute.
13. Add cremini and shiitake mushrooms; cook 8 minutes, stirring occasionally.
14. Add garlic; cook 1 minute, stirring occasionally. Stir in porcini mushrooms, wine, and thyme; cook 1 minute.
15. Add reserved 1/4 cup soaking liquid, scraping pan to loosen browned bits. Reduce heat; cook 3 minutes. Stir in parsley, juice, pepper, and salt.
16. Divide mushroom mixture evenly among prepared crusts.
17. Combine 2 tablespoons cheese and next 4 ingredients (through egg white), stirring with a whisk; divide mixture evenly among tarts.
18. Sprinkle tops evenly with bell peppers and remaining cheese.
19. Place tarts on a baking sheet.
20. Bake at 375 for 35 minutes or until set. Cool on a wire rack 10 minutes.
21. Sprinkle with chives.