CHEESY MUSHROOM TARTS

INGREDIENTS FOR THE FILLING:

1.    3Tbs. butter

2.   1 onion finely chopped

3.   200 grams mushrooms finely chopped

4.   1 Tsp. oregano

5.   1 cup milk

6.   2 Tbs. fresh cream

7.   2 Tbs. maida/refined flour

8.   1 cup grated cheese

    9. salt and pepper, to taste

INGREDIENTS FOR THE TART SHELLS:

1.    2 cups maida/ flour

2.   1Tsp. salt

3.   1/2 cup cold unsalted butter, cut into 1/2-inch cubes

4.   3 to 5 tablespoons ice water

METHOD FOR MAKING THE PASTRY FOR THE TART SHELLS:

1.    Mix together flour, salt and butter with your fingertips just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork until incorporated.

2.   Squeeze a small handful, if it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring until just incorporated, then test again. (If you overwork mixture, pastry will be tough.)

3.   Turn out dough onto a lightly floured surface and knead until smooth. Form dough into a round shape. Wrap in cling film and chill until firm, for at least 2 hours.

4.   If refrigerated longer, let pastry soften slightly before rolling.

5.   Pre heat the oven to 250 degrees centigrade.

6.   Roll pastry, using floured rolling pin, into a big round circle of 1 inch thickness.

7.   Use a cookie cutter, or any sharp round object to cut into circles. Grease the tart tins lightly with butter or oil spray. Take the round circles of rolled out dough and place in the tart tin, pressing firmly against bottom and side. Trim the overhanging edges of the tart.

8.   Prick bottom of the tart base thoroughly with fork. Bake it blind (That is using pie weights/dried beans/uncooked rice, making sure the tart base is fully distributed over the entire surface)

9.   Bake the tart shells at 180 degrees centigrade for 15 minutes till light pale in colour. Remove from the oven, remove the pie weights and let it cool. Remove the tart shells from the tins.

METHOD FOR MAKING THE FILLING:

1.    Heat a wok with 1 Tbs. butter. Add the finely chopped garlic and onions till translucent. Add the mushrooms and stir fry for 2 minutes. Add oregano, salt, and pepper to taste. Remove from heat and add the cream. Mix well and keep aside.

2.   In the same wok add 2 Tbs. of butter. Add the maida and fry till it changes colour slightly. Add the milk, whisking it continuously so that there are no lumps. Add salt and pepper and half of the cheese. Cook till this white sauce is slightly thick. Add the mushroom mixture and mix all well.

3.   Pre heat the oven to 250 degrees centigrade.

4.   Spoon in the mushroom cheesy mixture into the tart shells generously. Sprinkle cheese over each tart.

5.   Bake at a temperature of 180 degrees centigrade till the cheese melts and the tart shells are golden brown in colour. You can add a few parsley leaves for decoration.

6.   Serve hot!!

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