Heavenly Morel Tarts | Midwest Living

Heavenly Morel Tarts

Recipe finder

Heavenly Morel Tarts

3
Login to rate this recipe.
  • Makes: 12 servings
  • Prep 45 mins
  • Chill 1 hr
  • Bake 25 mins

Login to save this recipe

These mouthwatering mushroom appetizers taste best served just from the oven.

Ingredients

  • 1 8 - ounce package cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 1 1/2 cups all-purpose flour
  • 6 ounces fresh morel mushrooms* or button mushrooms
  • 1/2 cup chopped onion
  • 3 tablespoons butter or margarine
  • 1/4 cup dairy sour cream
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried marjoram, crushed
  • 1/8 teaspoon dried rosemary, crushed
  • 1 egg, lightly beaten

Directions

  1. For pastry: In a large mixing bowl, beat together cream cheese and 1/2 cup butter with an electric mixer on medium to high until smooth. Add 1-1/2 cups flour and beat on low speed until combined. Cover and chill for at least 1 hour or until dough is easy to handle.
  2. Meanwhile, clean mushrooms. Place morel mushrooms, if using, in a large bowl. Cover with cold tap water; add 1/2 teaspoon salt. Soak for 10 to 15 minutes. Drain, rinse and repeat two more times. Drain thoroughly; pat mushrooms dry with paper towels. Chop mushrooms (you should have 2 cups).
  3. For filling: In a large skillet, cook onion in 3 tablespoons butter over medium heat until tender. Add mushrooms. Cook and stir for 3 to 5 minutes or until liquid is nearly evaporated. Remove from heat.
  4. In a small bowl, stir together sour cream, 2 tablespoons flour, 1/4 teaspoon salt, marjoram, and rosemary until combined. Stir sour cream mixture into mushroom mixture.
  5. On a floured surface, use your hands to slightly flatten the dough. Roll dough from center to edges to 1/8-inch thickness. Cut dough into twenty-four 3-inch circles, rerolling dough as necessary. Using small cutters, make cutouts in the centers of half of the rounds or cut a slit in half of the rounds to let the steam escape during baking.
  6. Place 12 of the circles, without cutouts, on an ungreased baking sheet. Place about 1 tablespoon of the filling in the center of each. Moisten edges of filled pastry with a little water. Add the remaining 12 circles with cutouts or slits. Crimp edges together with a fork. Brush tops with beaten egg.
  7. Bake in a 350 degree F oven 25 minutes or until pastry is golden brown. Serve warm. Makes about 12 appetizer servings.

Tip

  • *Test Kitchen Tip: If fresh morels aren't available, substitute 1 1/2-ounces dried morel or porcini mushrooms. In a small bowl, cover the dried mushrooms with hot water. Let stand for 20 minutes. Rinse under warm running water; squeeze out excess moisture. Slice the mushrooms.

Tip

  • *Test Kitchen Tip: If fresh morels aren't available, substitute 1 1/2-ounces dried morel or porcini mushrooms. In a small bowl, cover the dried mushrooms with hot water. Let stand for 20 minutes. Rinse under warm running water; squeeze out excess moisture. Slice the mushrooms.

Make Ahead Tip

  • Cool the baked pastries, then wrap and freeze up to 1 month. To serve, place frozen pastries on an ungreased baking sheet. Bake, uncovered, in a 350 degree F oven for 20 minutes or until heated through.

Nutrition Facts

(Heavenly Morel Tarts)

Servings Per Recipe 12, calcium (mg) 30, iron (mg) 1, sodium (mg) 188, vit. A (IU) 632, cal. (kcal) 237, pro. (g) 4, fiber (g) 1, Fat, total (g) 19, carb. (g) 14, sat. fat (g) 12, vit. C (mg) 1, chol. (mg) 68

Add Your Comment