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FitFool

Adventures in the Kitchen and on the Road


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Mushroom-Onion Tartlets

For years, I had pondered whether or not to buy a stand mixer. Sure it might make things easier but would I really USE it? Enough to justify the cost? I especially wanted one once I started trying to make bread. Kneading took a lot of energy out of me and it was hard to think of it as relaxing when I kept poking at the dough, anxiously wondering if it was ready for the next stop or whether I should keep kneading for another 10 minutes. But then I wondered if I was going to stay interested in making bread or whether my attention was going to wander on to something else and leave me with an expensive kitchen appliance that would hog counter space.

Then last year, during the Black Friday sales when I was supposed to be shopping for gifts for other people, I spotted a sale I couldn't resist. Finally caved and bought a KitchenAid Pro 600 stand mixer. Once all the various discounts and incentives were applied, I got it for 67% off the list price (or more realistically, 59% off of the going rate since no one should pay MSRP!). The bargain hunter in me whooped with victory. I figured if I didn't use it as much as I thought I would, I would still be able to sell it on Craigslist for as much as I had paid for it (possibly even be able to flip it for a little more cash). Best impulse buy I've made in a long time. (Is it still an impulse buy if you've wanted to buy it for years?) I wipe it down to clean it with the same affection car people feel when polishing their cars.


photo of KitchenAid stand mixer (blue steel color)
In blue steel. I haven't named him yet.


But wait, this post is about a recipe, not about equipment. So as I was flipping through the booklet that came with the mixer, I saw this recipe for Mushroom-Onion Tartlets. It sounded delicious but I was skeptical about the crust ingredients. Cream cheese, butter, and flour? That's going to turn into a crust? I didn't really see how that was going to happen but they sounded yummy so I had to try. Besides, then I could finally use my little mini-muffin tin that I had bought and never used.

I was surprised that the little pastry crusts did indeed turn out. It takes a bit of effort to make the shells so I said I wouldn't be making it very often but then I made it again just a few days later. And now it's two months later and I'll be making them again this week because I really liked them!

For filling the cups, I took a piece of the dough, rolled it into a ball, and placed it on a piece of wax paper. Then I folded a corner of the wax paper over the ball and flattened it with my hand (like a tortilla press). Place that small sheet of dough and press it into the muffin cup. I needed to clip my fingernails so that the long nails didn't rip holes in the dough. Used gruyere cheese. Tasty. Could've used a dab of salt (maybe because I had used unsalted butter).


small photo of Mushroom-Onion Tartlets





Mushroom-Onion Tartlets

Pastry Crusts Ingredients:
4oz light cream cheese
2 Tbsp butter
3/4 cup all-purpose flour

Filling Ingredients:
1 Tbsp butter
8oz fresh mushrooms, coarsely chopped
1/2 cup chopped green onions
1 egg [or an egg substitute to make it fully vegetarian]
1 tsp all-purpose flour
1/4 tsp dried thyme leaves
1/2 cup chredded Swiss cheese [I used gruyere and this week will use sharp cheddar]

To make pastry crusts:
Place cream cheese and 2 Tbsp butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 4 and beat about 1 minute. Stop and scrape bowl. Add 3/4 cup flour. Turn to speed 2 and mix about 1 minute, or until well blended. Form mixture into a ball. Wrap in waxed paper and chill 1 hour. Clean mixer bowl and beater. If doing this by hand, mix together with a wooden spoon and keep mixing until well blended.

To make filling:
Melt remaining 1 Tbsp butter in 10-inch skillet over medium heat. Add mushrooms and onions. Cook and stir until tender. Remove from heat. Cool slightly.

Divide chilled dough into 24 pieces. Press each piece into miniature muffin cup (greased, if desired).

For filling, place egg, remaining 1 tsp flour, and thyme in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 6 and beat about 30 seconds. Stir in cheese and cooled mushroom mixture. Spoon into pastry-lined muffin cups. Bake 375F for 15 to 20 minutes, or until egg mixture is puffed and golden brown. Serve warm.

Yield: 12 servings (2 tartlets per serving).

Per serving: About 98 cal, 4 g protein, 8 g carb, 6g fat, 33mg chol, 83mg sodium
Recipe came from the instruction booklet that came with the KitchenAid stand mixer.

Variations:
- My boyfriend B suggested adding sausage to the mix (though then it wouldn't be vegetarian)
- Would also be good with some spinach mixed with the mushrooms.


filled cups before going into oven
Here are the tartlets before going into the oven.



bigger photo of Mushroom-Onion Tartlets
Mushroom-Onion Tartlets




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(Deleted comment)
I LOVE those pecan tarts! Growing up, there was one lady in town who always gave us a plate of those and they were my favorite. They're the reason I bought that mini muffin pan in the first place! But I haven't attempted making them yet.

A stand mixer will knead dough for you? Hmmmm. :) Well, actually my bread maker will do that do but a stand mixer sounds like fun.

I would leave out the mushroom and add the sausage. Yum!

I think it looks like a Bob to me. :P

A bread maker will knead dough too. One of my friends said she just used her bread maker's dough cycle and then took out the dough and shaped her own loaves and baked them in her regular oven. She liked her bread better that way. I started with a bread machine and loved it but at that time, had not yet experimented much in the kitchen so I hadn't tried what she suggested.

Don't leave out the mushrooms! Mushrooms and sausage together taste great.

I'm inclined to name it Marty but that's also the name of my car...

Yum! My mixer is cobalt blue. I haven't named him, but I do fondle him a lot.

I was trying to decide between cobalt blue and steel blue :) The first time I caught myself running my hand along the top of the mixer admiringly, I felt sheepish.

KitchenAids are almost necessities. And they last forever — the woman who made our wedding cake told us she'd been using the same one for decades.

I'm hoping mine is one of the ones that last forever. I heard that the quality control had gone down some...they don't necessarily last decades anymore. But back in the Hobart-era, apparently the KitchenAids were indestructible :)

My girlfriend had a red one given to her by a friend - I guess the friend didn't use it very often. I'm jealous but I don't have any space in my little galley kitchen for it, especially on the counter.

Heh...I considered trying to buy a red one from some friends who had received it as a wedding gift. Many years ago, I had borrowed it for them to make something or other and it was the first time I realized how much easier things could be. They said they never used it and it sat in the back of the pantry closet. Then they moved so I don't know if they kept it or sold it off. I would've asked and offered to buy it but it was a different model from the one I wanted to buy. But they kept theirs tucked away so as not to take up all the counter space. Still...if I needed to lug it out every time I wanted to cook something, I don't think I would use it as often.

You should take that age censor off your journal. I hate clicking through all that. lol. Plus, you never post anything bad anyway. Plus, even if you do, it's your journal so who cares. :)
*skips away merrily*

lol.

ok...I'll look around and try to figure out how to turn it off again.

I will make these when i have a special guest next week! yay! great recipe - thanks for sharing.

Very nice! I came up with a dessert using that same dough. Instead of filling them with the mushroom and onion mix, I filled it with guava pasta in the bottom half and then topped with cream cheese. Really nice!

Yum - I have a pot pie recipe that calls for a cream cheese crust like this one. I was also a little skeptical the first time I tried it but it turned out great! So good, in fact, that I've used the crust recipe separately for other pot pies.

Oh cool...is it online and linkable? I love pot pie but am generally too lazy/intimidated to make the crusts so I've just been topping with mashed potatoes.

I LOVE stand mixers. One day when I have the counter space to finally buy one, it will take me forever to pick out a color. I like yours!

Yes...I kept postponing getting a stand mixer because I didn't want another bulky heavy thing to need to move, especially if I didn't use it that much. Plus I was living in a lot of shared houses/apartments households so I couldn't really claim an entire chunk of the counterspace. But it's really nice once things line up to introduce a stand mixer into your life :)

I ♥ my KitchenAid so much. Here is a photo of it covered in flour:




so shiny :) I've read your blog. You put your mixer to great use!

My stand mixer is a Sunbeam.

That said, I do love me stand mixer and I will probably inherit my mother's Kitchenaid when she goes.

For the nail thing, use your knuckles to press the dough rather than your fingertips--I've always done it this way.

Re: My stand mixer is a Sunbeam.

Thanks for the tip! I switched to using my knuckles and it's much easier.

I thought about getting a different brand of stand mixer but I kept reading about people burning out the motors of their stand mixers when making bread dough so I got nervous about which one to get. People raved about the Electrolux Assistent (DLX) but it was far out of my price range so I set my sights on the Kitchenaid Pro (which apparently is nowhere near able to keep up with real pro demands of a commercial kitchen). But it's doing great for my household needs so far!

Those look deeeelicious!

Thanks! Both my boyfriend and I like these a lot. And this week I figured out a neat dessert to pair with it. I only have 1 mini-muffin tin so I bake up a dozen at a time. I had been making it all mushroom-onion tartlets. But this time I saved half of the filling mixture in the fridge for the next day. And then used the 2nd dozen to be dessert. Guava paste in the bottom half of the pastry cup and then topped with cream cheese. Baked same 15-20 minutes. So dinner and dessert were the same two nights in a row but no complaints :)

I love this post! I know that I've mentioned to you before that we're hoping to put a stand mixer on our registry, but I've often had the same thought - am I really going to use it? Or, will it just take up space in the kitchen? I'm glad to hear that you're putting yours to good use!

Thank you! When I first got it, I didn't use it for over a month because I was too intimidated that I was going to break it. (I had heard stories of people burning out their motors trying to make bread doughs.) But once I finally got started using it, I used it a couple times a week. There have been periods where my interest wanes but overall, I'm really happy to have it.

I'm still not sure of myself when I'm making bread doughs but at least now, I can just turn on the mixer to knead it longer instead of fretting and continuing to knead by hand and wondering if I'm getting the dough into the right condition. I STILL can't get it to make those lovely elastic 'windowpanes' when I stretch the dough though. I'm still learning. But at least my back isn't as sore while I'm learning.

THESE LOOK AMAZING.

must.
try.

Well worth the effort! Use marveen's tip in the comments to press the dough into the cups with your knuckles. At least I found that easier but maybe you keep your fingernails shorter than I do.

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