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Monday, March 3, 2014

Mushroom Cheddar Tarts: Avid Baker's Challenge

This is my first foray into the Avid Bakers Challenge (ABC) group.  Thanks, Hanaa!

I'm having my book club at my house next week, and I thought that I'd use these as an appetizer if I liked the way they turned out, but I'm still undecided.

They're pretty good, but I wouldn't say they're amazing.  Easier to make than I thought, but they need some adjustments.

First, I think the proportions of dough to filling are way off.  I made a half-recipe of dough, and I had a lot left over, but didn't have nearly enough filling to use it all.  If I made them again, I'd make the same amount of dough, and the full recipe for the filling.

I rolled out the dough to a larger rectangle than the recipe recommends, but the dough was still much too thick for my taste.  When you eat a bite, you get a big hit of crust and just a bit of filling. And the filling needed something else--onion, garlic, herbs, olives?  Something.

Also, the crust (which I made in a food processor) needed a lot more water to be malleable.  I like recipes that hit the measurements right on the noggin.

They're much cuter made in individual tart pans than in mini muffin cups, and the flavor is better too (better filling to crust ratio).  I may call it a quiche and have one for breakfast.


  1. welcome to the group. Just roll out the dough thinner and they will be perfect!

  2. Welcome to ABC!
    Your tarts are very cute! Having them for breakfast is a great idea.

  3. Zosia,
    Thank you! They were perfect for breakfast.

    Chef Mireille,
    Thanks! Good idea to roll the dough thinner.

  4. It seems that mini tarts need less filling, I had just enough with half the recipe. I agree with Mireille, your tart crust is a bit thick.
    If you use Vodka instead of the additional water, your dough gets moister, but not tough, since Vodka, unlike water, doesn't further gluten formation.

  5. Welcome to ABC. I think calling them quiche hits bang on the mark:-).

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  7. Hi Marie! Good to see you bake with us here at ABC. That first picture at the top looked great but then as I kept reading, I saw the issues you ran into. I guess that's the price a person pays for baking "on time". I was a bit late with my baking and learned that only half the dough is required for the full amount of filling. The ratio of crust-to-filling was perfect! I made mine in a muffin pan. I did add garlic to the crust and filling but then again, my filling consisted of oven-roasted veggies which were marinated in olive oil and lots of yummy herbs and spices :)