ingredients for the tarts
180 gm flour (maida)
75 gm unsalted butter (chopped into cubes)
1 tsp sugar
1/4 tsp salt (if using salted butted dont use salt)
30-35 ml chill water
Method 1: Mix the flour with salt and sugar. Place it in a bowl. Stir in the chopped butter and crumble it with your fingers. You can also use a knife to cut the butter through the flour to crumble it. Sprinkle the chill water and slowly gather the crumbled flour and shape it into a disk.
Method 2: Place the flour, butter, salt and sugar in a mixer jar and use the whip button. When the ingredients reach a crumble form add water through the small lid until the flour mix is just collected. Take this into a bowl and shape it into a disk.
Refrigerate the dough for one hour.
Roll the dough and cut out circles that fit in muffin cups. Place the circles in muffin cups and leave it in the refrigerator for another one hour. This will make the dough firm and it will not pull down while baking. Use the excess dough to make small rings or whatever you feel like and place it on the filling of the tart.
Recipe for Mushroom filling
Mushroom - 300 - 400 gms ( i used oyster mushrooms - these are soft than button mushrooms). Cut into thin strips. Use only the soft part. I used home grown mushroom, still i rinsed it in a bowl of water mixed with vinegar and salt.
Onion - 2 large
Garlic - 3 cloves
Salt - to taste
Turmeric - 1/4 tsp
Pepper powder - 1/2 tsp
Oil - 2 tbsp
Cheese - as much as you need
method to cook the mushroom
Heat oil in a pan and add the onion and garlic. Stir till the onion is translucent. Add salt, turmeric and pepper. Stir for few seconds and add the mushroom. Do not add water. Turn to low flame. Let the mushroom cook in its own liquid for about 6-7 minutes or till tender. Turn off heat.
Baking the Tart
Usually, tarts are filled and then baked. I am slightly apprehensive about this idea because i feel the juices in the filling will melt the dough. So i baked the crust first and then placed the filling just till the cheese melted.
The original recipe called for baking at 190 C for 15-20 minutes. Since oven temperatures differ you can check after ten minutes. I'll tell you what i did - i baked the crust at 190 C for 10 minutes and then filled about 1 1/2 tsp of mushroom filling, grated some cheese over it and placed a ring of the excess dough and baked for another 5 minutes. I think you should go by your logic for this step. The tart can served as a started or packed as a lunch or just snack.
The recipe for the tart crust is adapted from Joy of Baking. But i have reduced the quantity of butter. Yet the tart had a melt in the mouth texture.