Mushroom Walnut Tarts Sandra Lee Recipes

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WILD MUSHROOM TART WITH WALNUT CREAM



Wild Mushroom Tart With Walnut Cream image

Provided by Paula Wolfert

Categories     dinner, appetizer

Time 2h

Yield Eight servings

Number Of Ingredients 16

1 1/3 cups flour
Pinch of salt
3 1/2 ounces unsalted butter, chilled and cubed
2 to 4 tablespoons ice water
2 1/4 pounds small porcini, cepes, boletes, or Italian brown mushrooms
1 large egg
2 ounces finely diced prosciutto, preferably imported from Switzerland
2/3 cup walnut meats
1 1/3 packed cups cubed dried bread, soaked for 10 minutes in 1/3 cup milk or water and squeezed dry
1 large shallot, chopped and softened in 1 teaspoon butter
1 cup heavy cream, chilled
2 tablespoons unsalted butter, melted
1 clove garlic, crushed
Freshly ground pepper
1 to 2 tablespoons French walnut oil
8 4- or 4 1/2-inch-wide tartlet molds or flan rings

Steps:

  • Make the pastry one day in advance by placing the flour and pinch of salt in the work bowl of a food processor fitted with the metal blade. Sift by turning on and off once. Scatter the butter over the flour. Turn machine four or five times, or until the mixture resembles coarse oatmeal. Sprinkle with two and one-half tablespoons of ice water and turn the machine on and off twice. Dump onto a work surface covered with a sheet of waxed paper. The dough should not be too crumbly; if it is, sprinkle with droplets of cold water - just enough to mass the dough together; don't let it get at all damp. Wrap tightly and chill overnight.
  • Place the dough between sheets of waxed paper or plastic wrap and roll out to make a large rectangle. Lift off the top sheet and fold the pastry dough into thirds. Turn the dough one-quarter and repeat rolling and folding once. Chill the dough for 20 minutes, then cut into eight equal-sized pieces. Roll out each portion to a paper-thin round and fit into mold or flan ring. Keep chilled until ready to bake. Repeat with remaining pieces of dough.
  • Trim cepes' stems and wipe caps with a damp paper towel. Blanch for five minutes in salted boiling water; drain and press dry between paper toweling. Place the egg, prosciutto, bread, walnuts and shallots in the work bowl of a food processor fitted with metal blade and grind to a smooth paste, scraping down the insides of the work bowl from time to time. Scrape into a wide soup bowl, cover and refrigerate for three-quarters of an hour. Using a dinner fork, gradually work in small amounts of the cold cream into the walnut mixture. Each portion of cream must be blended in before the next is added. Season to taste with salt and pepper.
  • Preheat the oven to 400 degrees. Spread an even, thin layer of the walnut mixture on the dough. Cut the cepes vertically into very thin slices; fan the slices slightly and place on top of the cream. Brush the surface with a little melted butter mixed with crushed garlic, salt and pepper. Bake on the middle oven shelf for 30 minutes. If using tartlet molds, cool on a wire rack for five minutes before turning out. Sprinkle the mushrooms with a few drops of walnut oil. Serve with a strong sweet chilled wine, such as Sherry.

Nutrition Facts : @context http, Calories 409, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 29 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 16 grams, Sodium 302 milligrams, Sugar 4 grams, TransFat 1 gram

SANDRA LEE'S SWEET ONION TARTLETS



Sandra Lee's Sweet Onion Tartlets image

I saw these on a Thanksgiving episode of Semi-Homemade with Sandra Lee and I thought that I would try to make them to take over to my In-Laws for our Thanksgiving dinner. They were so easy and so delicious! My Father In-Law kept raving about them all night!

Provided by LDSMom128

Categories     Onions

Time 2h15m

Yield 36 tartlets, 12 serving(s)

Number Of Ingredients 8

4 tablespoons butter
1 vidalia onions or 1 other sweet onion, diced, about 3 cups
1 (15 ounce) box refrigerated pie crusts (recommended -- Pillsbury)
3 large eggs
1 1/3 cups half-and-half
1 (1 1/3 ounce) envelope golden onion soup mix
1 tablespoon find dried herbs (I used Thyme, garlic salt, and parsley)
1/2 cup shredded monterey jack cheese

Steps:

  • Preheat oven to 325 degrees F.
  • Melt butter in a large frying pan over medium heat. Add onions and cook until golden brown, about 20-25 minutes Set aside to cool.
  • Unroll pie dough 1 at a time. Use a 2 1/2-inch round cutter and cut as many rounds as possible (about 14 to 16), reserving scraps repeat with second pie dough. Gather together scrap dough and cut out as many rounds as needed to make 36 in total. Fit dough rounds into cups of mini muffin pan. Place in the oven and bake for 10 to 12 minutes. Remove and set aside.
  • In a small bowl, whisk together eggs, half-and-half, golden onion soup mix, and fines herbs. Set aside.
  • Divide onions among tartlet shells, about 1/2 teaspoon each. Top each with 1/2 teaspoon of cheese. Stir egg mixture and fill tartlets. Bake for 45 to 50 minutes.

Nutrition Facts : Calories 300.2, Fat 21.4, SaturatedFat 9.4, Cholesterol 77.3, Sodium 559.2, Carbohydrate 21.7, Fiber 0.7, Sugar 2.7, Protein 5.4

ROUND 2 RECIPE - BRAISED BEEF AND MUSHROOM SOUP



Round 2 Recipe - Braised Beef and Mushroom Soup image

Be sure to save some drippings and meat from Holiday Short Ribs in order to combine them with the thyme-scented veggies of the Mushroom Walnut Tarts to make this easy and hearty soup.

Provided by Sandra Lee

Categories     main-dish

Time 10m

Yield 2 servings

Number Of Ingredients 4

1 1/2 cups beef broth
2 cups drippings, reserved from Holiday Short Ribs
1/3 cup mushroom and onions, reserved from Mushroom Walnut Tarts
1 short rib, reserved from Holiday Short Ribs, meat removed and coarsely chopped

Steps:

  • In a medium pot over medium heat, heat the beef broth and drippings. Add the mushrooms and onions. Bring to a simmer, and then stir in the short ribs. Let heat through and serve.

WALNUT RAISIN TARTLETS



Walnut Raisin Tartlets image

Provided by Sandra Lee

Time 1h5m

Yield 12 tartlets

Number Of Ingredients 9

SM0403H Nonstick cooking spray
1 (9-ounce) box pie crust mix, prepared according to package directions
3 tablespoons unsalted butter, room temperature
1/3 cup brown sugar, packed
2 large eggs, room temperature
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1/2 cup raisins, roughly chopped
1/2 cup walnuts, roughly chopped

Steps:

  • Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick cooking spray.
  • Cut the pie crust into 12 pieces and press them evenly into the bottoms and up the sides of the muffin cups to form a crust.
  • In a medium bowl with an electric hand mixer, beat together the butter and sugar until fluffy. Add the eggs, pumpkin pie spice, and vanilla and mix well. Stir in the raisins and walnuts. Spoon the mixture evenly into the crusts.
  • Put the muffin tin onto a baking sheet and bake until the filling is set, 18 to 20 minutes. Remove the pan from the oven and allow to cool for 10 minutes. Carefully unmold the tarts, put them onto a rack, and let them cool to room temperature.

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