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     title: mushroom tartlets
categories: appetizer, french
  servings: 12

      2 c  flour
      1 c  unsalted butter
      1 t  salt
    1/2 c  water
      1 lb mushroom
    1/2 oz cepe or boletus mushrooms
    1/3 c  unsalted butter
      4 c  cream
      3 t  dry white wine
      4 ea egg
      1 t  thyme
    1/4 t  salt
    1/4 t  white pepper

combine flour and salt on a pastry board or in a large bowl cut in butter
to the size of small peas
make a well in the center and pour in half of the water
toss and cut in the water until well mixed
additional water may be added until dough holds together do not knead
dough
form into a cake, wrap in plastic, and chill
rollout and press into bottoms and up sides of tartlet tins cover cepes
with water and allow to
soak for 20 minutes drain well, reserving liquid, and mince fine
heat butter in a skillet, over a medium flame
add mushrooms and cepes
saute until moisture evaporates
remove from heat, set aside
reduce reserved water by half, remove from heat, and cool combine reduced
liquid, cream, wine,
and thyme-mix well season to taste with salt and white pepper
reduce slightly, remove from heat, and cool
add eggs-mix well
arrange mushrooms in tart shells
pour egg mixture over mushrooms
bake @ 375 degrees for 10-12 minutes, until set and crust is golden
remove from oven and allow to cool briefly before cutting serve warm or
at room temperature

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