Pastry (recipe follows) 1/2 c Coarsely chopped red onion
1/4 c Chopped dried tomatoes 1/2 lb (about 3 C) sliced fresh
1/4 c Dry white wine -mushrooms
1/4 ts Dried basil 2 ts All-purpose flour
1 tb Olive oil
1. Heat oven to 425’F. Prepare Pastry; divide into 9 pieces. Press
each piece into bottom and 1 inch up side of 2 1/2-inch muffin-pan
cup. Pierce pastry all over with tines of fork. Bake 8 to 10 minutes
or until golden.
2. In cup or small bowl, combine tomatoes, wine, and basil. Let stand
at least 15 minutes.
3. In large, nonstick skillet, heat oil over md heat. Add onion and
saute until browned.
4. Add mushrooms, cover and cook, stirring occasionally, until
mushrooms collapse and give up their liquid. Stir in flour until well
blended. Stir in tomato mixture and heat to boiling, stirring
occasionally, until tomatoes are tender and most of liquid evaporates.
5. Transfer mixture to food processor fitted with chopping blade.
Pulse until well chopped but not pureed. Spoon about 2 T mixture into
each tart shell. Serve warm or reheat in 350’F. oven for 5 minutes to
serve hot.
Pastry: In medium-size bowl, combine 1 1/4 C unsifted all-purpose
flour and 1/4 t salt. With pastry blender or 2 knives, cut in 1/2 C
vegetable shortening until mixture resembles coarse crumbs. Sprinkle
2 to 3 T cold water over flour mixture and mix lightly with fork.
(Add water only until pastry holds together when lightly pressed.)
Country Living/Oct/93 Scanned & fixed by DP & GG
Yields
8 servings