See, when tax season ends it is supposed to be spring. Normally I can get outside in the fresh air and putter about in the garden. Mother Nature did not get the memo this year! On Monday we had a two hour delay for school due to snow and ice. It’s just been cold this week. The strong winds took down a large tree in town. She is being cruel!
I really hope the warm weather shows soon because it would be nice to have a spring longer than a couple of weeks. Summer likes to show early here.
Every Tuesday night we have pizza and sometimes I buy a phyllo dough mushroom tarts with white wine. It’s been on my list to recreate it but I decided instead of fiddling round with the phyllo that I would make my short crust pastry.
In a skillet melt 3 tablespoons of butter. Finely chop shiitake mushrooms to give you a cupful. Finely chop shallots until you have about 1/3 cup. Sauté the mushrooms and shallots on medium heat. Chop up fresh thyme and rosemary, about a small handful total and add them to the skillet. After cooking for several minutes add a 1/4 cup/2oz of dry white wine.
Grate about 3/4 cup of jarlsberg and put it in a medium bowl and set aside.
Preheat the oven to 350F/175C and prep the pastry. Technique to do the pastry is here. For this recipe I used 1/2 cup/70g of flour, a pinch of salt, and just under a 1/4 cup of butter. When the butter is fully incorporated into the flour gradually add cold water a bit at a time until the dough comes together. Roll out thinly.
Add the mushroom mixture to the cheese and mix well. Add a dollop to the pastry.
Pinch the dough closed and slice three vents into the top. Brush with a beaten egg.
Bake for 20-25 minutes until the pastry is golden and flaky.
These are great for a cheese and wine night or if you have a potluck to go to.