MUSHROOM AND BRIE TARTLETS
Source: Family Circle Magazine
Makes 8 servings

FOR TART SHELLS:
1 1/2 cups flour
6 Tablespoons (3/4 stick) cold butter, cut in pats
2 Tablespoons buttermilk powder or dry milk powder
3/4 teaspoons salt
1/3 cup cold water
FOR TART FILLING:
2 Tablespoons olive oil
1/2 pound white button mushrooms, sliced
1/2 pound wild mushrooms, such as cremini or oyster (or white button mushrooms), sliced
3 green onion, chopped
1/4 cup pale dry sherry
1 Tablespoon balsamic vinegar
3/4 teaspoon salt
6 ounce Brie cheese, end rind removed

TO PREPARE TART SHELLS:
Combine flour, butter, buttermilk powder, and salt in food processor. Pulse with on-off motion until mixture resembles coarse meal.

Add water. Whirl until mixture begins to clump together. Shape dough into ball and flatten into 6-inch disk on lightly floured board. Wrap in plastic wrap and refrigerate at least 1 hour or up to 4 days.

Preheat oven to 300 degrees F.

Roll dough to 3/8-inch thickness on floured board. Cut into eight 5-inch circles. (Or roll dough into 8-inch log. Cut into eight 1-inch-thick pieces. Roll each piece into 5-inch circle.) Fit into eight 4-inch individual tart pans; roll edges over in toward enter and press against side to seal. (If tartlet pans are unavailable, shape circles on a baking sheet. Roll a 3/4-inch edge and flute.) Pierce tartlets with fork and place on baking sheet.

Bake in preheated 300 degree F. oven for 25 to 30 minutes or until golden. Cool completely on racks. Store airtight at room temperature for up to 2 weeks.

TO PREPARE TART FILLING:
Heat 1 tablespoon oil in large skillet over medium-high heat. Add half the mushrooms; cook, stirring occasionally, 5 to 7 minutes or until golden. Remove mushrooms to a plate. Repeat with remaining oil and mushrooms.

Combine the green onion, sherry, vinegar and salt in skillet. Cook until mixture is reduced to a syrupy consistency. Remove from heat.

Add mushrooms and toss to combine. (Can be made up to 1 day ahead and refrigerated, covered.)

TO SERVE:
Preheat oven to 350 degrees F.

Cut Brie into thin slices. Divide among tart shells, arranging slices and trimming to fit. Divide mushroom mixture among tartlets (about 1/4 cup per tartlet), mounding on top.

Bake in preheated 350 degree oven for 8 minutes or just until heated through and cheese is melted. Serve warm.