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For all of you resolved to eat better in the new year, we offer a week's worth of lighter recipes that will help you get started right. This one comes from and was one of its "Best of 2009" recipes.


Pie crust dough

Cooking spray

1 tablespoon Dijon mustard

1 cup boiling water

1/2 cup dried porcini mushrooms (about 1/2 oz.)

1 tablespoon canola oil

2 tablespoons chopped shallots

4 oz. cremini mushrooms, thinly sliced

3 1/2 oz. shiitake mushroom caps, thinly sliced

1 garlic clove, minced

2 tablespoons Madeira wine

1 teaspoon chopped fresh thyme

1 tablespoon chopped fresh flat-leaf parsley

1 teaspoon fresh lemon juice

1 teaspoon freshly ground black pepper

3/4 teaspoon kosher salt

3 tablespoons grated Parmigiano-Reggiano cheese, divided

1/2 cup 2% reduced-fat evaporated milk

2 tablespoons half-and-half

1 large egg

1 large egg white

1/3 cup chopped bottled roasted red bell peppers

2 tablespoons finely chopped fresh chives


Preheat oven to 400 degrees.

Divide pie crust dough into 5 equal portions. Place each portion between two sheets of plastic wrap; roll into a 6-inch circle. Remove top sheet of plastic wrap. Place each dough circle, plastic wrap side up, into a 4-inch round tart pan coated with cooking spray. Remove remaining plastic wrap. Press dough into bottom and up sides of pan; fold excess crust back in, and press. Pierce bottom and sides of dough lightly with a fork; freeze 10 minutes. Line bottoms of dough with foil; top with pie weights or dried beans. Bake 25 minutes or until lightly browned. Cool on a wire rack 15 minutes; remove weights and foil. Brush crusts with mustard.

Reduce oven temperature to 375 degrees.

Combine 1 cup boiling water and porcini mushrooms in a bowl; cover and let stand 20 minutes. Strain mixture through a sieve over a bowl, reserving mushrooms and 1/4 cup liquid. Finely chop mushrooms.

Heat oil in a large skillet over medium heat. Add shallots; cook 1 minute. Add cremini and shiitake mushrooms; cook 8 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring occasionally. Stir in porcini mushrooms, wine, and thyme; cook 1 minute. Add reserved 1/4 cup soaking liquid, scraping pan to loosen browned bits. Reduce heat; cook 3 minutes. Stir in parsley, juice, pepper, and salt.

Divide mushroom mixture evenly among prepared crusts. Combine 2 tablespoons cheese, evaporated milk, half and half, egg and egg white, stirring with a whisk; divide mixture evenly among tarts. Sprinkle tops evenly with bell peppers and remaining cheese. Place tarts on a baking sheet. Bake at 375 degrees for 35 minutes or until set. Cool on a wire rack 10 minutes. Sprinkle with chives.