Ingredients (for four tarts)
2 c flour
1 t salt
1/2 c oil (olive or canola)
1/4 c cold water
1 T oil or butter
1 onion, diced
3-4 cloves garlic, minced
1/2 lb mushrooms, chopped (cremini, shiitake)
1 t dried thyme
salt and pepper, to taste
1 T butter or oil
1 T '00' flour
1 c veggie broth or non-dairy milk
Grated cheese - gruyere or other melty cheese, optional
Preheat oven to 375F.
Combine flour and salt. Add oil and water. Mix together with a fork until it forms a dough. Let sit covered for 20 minutes.
Roll out and cut out circles big enough to cover small tart pans or use in one 8" pie dish.
Poke with fork to prevent bubbling. Bake crust for 10-12 minutes until browned. Set aside.
Heat skillet with oil over medium heat until hot. Add onions and cook until softened, about 5 minutes. Add garlic and cook for about a minute until fragrant. Add mushrooms and cook until water comes out and they brown. Season with thyme, salt, and pepper.
Heat oil in a skillet over medium heat until hot. Add flour and whisk until combined. Slowly add the liquid while whisking continually to avoid lumps. Heat on medium-high until thickened, 3 - 5 minutes. Season with salt and pepper.
Add enough sauce to the mushrooms to hold it together or more if you want a saucy tart.
If desired, add cheese to mixture.
Fill baked crust with mushroom/sauce filling to nearly the top of the crust.
Bake at 375F for 10 minutes until filling is warmed through and cheese is melted.
We added the cheese to my partner's portion and while I avoid dairy, I did have to admit it was pretty tasty in there. So next time I might add some nutritional yeast to the sauce to get some of that cheesy flavor.
These are great for lunch boxes. We ate two for dinner and took the other two for lunch the next day.