MUSHROOM & SMOKED SALMON TARTS

Mushroom & Smoked Salmon Tarts image

This recipe came from a "what's in the fridge?" moment, and it's so good. It makes two tarts for brunch or appetizers. -Jacquelyn Benson, South Berwick, Maine

Provided by Taste of Home

Time 45m

Yield 2 tarts (6 servings each).

Number Of Ingredients 12

Ingredients

2 sheets refrigerated pie crust
1 tablespoon olive oil
1 medium red onion, thinly sliced
1 tablespoon butter
4 cups sliced fresh mushrooms (about 10 ounces)
2/3 cup smoked salmon or lox
1/3 cup crumbled feta cheese
8 large eggs, divided use
4 teaspoons drained capers, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 teaspoons snipped fresh dill, optional, divided

Steps:

Unroll crusts into two 9-in. fluted tart pans with removable bottoms; trim edges. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crusts with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-15 minutes. Remove foil and weights; bake until bottoms are golden brown, 2-4 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender and lightly browned, 5-7 minutes. Remove from pan. Add butter and mushrooms; cook and stir until mushrooms are tender, 6-8 minutes. Cool slightly., Place tart pans on separate baking sheets. Divide onion and mushrooms between crusts; top with salmon and cheese. In a bowl, whisk 4 eggs, 2 teaspoons capers and 1/4 teaspoon each salt and pepper; if desired, stir in 1 teaspoon dill. Pour over 1 of the tarts. Repeat with remaining ingredients for second tart., Bake until a knife inserted in the center comes out clean, 15-20 minutes. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 239 calories, Fat 15g fat (6g saturated fat), Cholesterol 136mg cholesterol, Sodium 382mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.