MUSHROOM TARTS WITH TALEGGIO CHEESE
Makes: 4 tarts
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) kosher salt
1 tsp (5 mL) pepper
1 cup (250 mL) vegetable shortening
1/3 cup (80 mL) ice water
1/4 cup (60 mL) olive oil
1 white onion, diced
1 lb (454 g) assorted mushrooms, coarsely chopped 2 cloves garlic, minced
3 fresh sage leaves Kosher salt
3 oz (85 g) thinly sliced Italian Taleggio cheese, cut into 1-inch (2.5-cm) squares
1 egg, beaten
1. In a food processor, combine the flour, salt, pepper and shortening, and pulse until the mixture resembles a coarse meal. There should be pebbles of shortening throughout the mixture.
2. Add the ice water and use long pulses until the dough comes together. Squeeze a clump of dough in your hand. If it doesn’t hold together, add a little more water and stir or pulse, then check again. Repeat as necessary.
3. Turn the dough out onto a lightly floured work surface and gather it into a rough ball. Be careful not to overwork the dough and not to add too much flour. Divide the dough into 4 equal portions. Using the heel of your hand, flatten each portion of dough once or twice, then knead each piece back into a ball.
4. Flatten each ball into a disc and dust lightly with flour. Tightly wrap in plastic wrap and refrigerate for at least 1 hour.
5. On a lightly floured work surface, roll out one portion of dough to 1/4-inch (6-mm) thickness and trim into a 6-inch (15-cm) square.
6. Repeat with the remaining portions of dough, stacking the squares separated by parchment paper on a plate. Wrap the pastry in plastic and put back in the refrigerator to chill for at least 30 minutes or up to 3 days. (The pastry can be frozen for up to 1 month.)
7. Preheat the oven to 400 F (205 C).
8. Line a baking sheet with parchment paper.
9. Heat the olive oil in a medium skillet over high heat. Reduce the heat to medium, add the onion and cook, stirring occasionally, until the onions are translucent and tender, about 10 minutes.
10. Add the mushrooms, garlic, sage leaves and a sprinkle of salt. Increase the heat to high and cook the mushrooms, stirring occasionally, for about 6 minutes, or until the mushrooms are dry and sizzling. Remove from the heat and let cool. Remove the sage leaves and discard.
11. Remove the dough from the refrigerator, arrange the squares on the prepared baking sheet, and allow to warm up just enough that the dough is pliable, about 10 minutes.
12. Spread the mushroom mixture evenly on the tarts, stopping about 1 inch (2.5 cm) from the edges. Top the mushrooms with the cheese squares.
13. Brush the edges of the dough with the beaten egg, then fold the edges up around the mushrooms, leaving the centre open.
14. Press the edges lightly to ensure they stay folded. Brush the outside of the dough with the remaining beaten egg.
15. Bake until crust is golden brown, about 25 minutes. Serve immediately.