Here’s Cee Lo Green with All Day Love Affair
1 1/2 cups flour
1/2 cup toasted pecans, and processed until coarsely ground
1 t salt
lots of freshly ground pepper
1 stick (1/2 cup) unsalted butter, frozen
In a large bowl combine the flour, pecans, salt and pepper and mix well. Grate in the butter and mix with a fork until coarse and crumbly. Add just enough ice water to pull everything together into a workable dough. Knead briefly to be sure everything is combined. Wrap in foil and chill in the fridge for at least an hour.
6 portobello mushrooms
olive oil to coat
3 cups packed baby spinach
1 clove garlic, roasted or toasted
1/2 cup grated mozzarella
1/2 cup grated smoked gouda
1/2 cup milk
2 t rosemary
salt and plenty of freshly ground pepper
Preheat the oven to 425. Trim the mushrooms and wipe off any excess dirt. If they have a large stem, remove it and save it to make broth or use in another recipe. Slash the top of the mushrooms with a knife once or twice, but not deeply enough to go all the way through. Place the mushrooms stem-side up on a baking sheet that has been lightly coated with olive oil. Pour a splash of olive oil and vinegar in each one. Roast for about half an hour, turning frequently, Until the mushrooms are dark brown and charred and crispy set aside to cool.
In a food processor or blender combine all of the filling ingredients and blend until fairly smooth and flecked with green.
Roll the dough to be about 1/8th inch thick. I used three small (6 – inch) tart pans, but you could use one 11 inch, or probably two ten inches. You could maybe even use big muffin pans, and put one mushroom per tart. Whatever size pan you use, lightly butter it and then line it with dough. Prick the dough, and bake for five or ten minutes till it just loses its shine. If the edges fall down, you can coax them back up with your fingers or the back of a spoon.
Pour the filling into each pre-baked tart shell. Slice each portobello to form a sort of fan, and place one or two mushrooms on each tart. If you’re making one big tart, arrange the mushrooms prettily all around the surface.
Bake for around half an hour, until the filling is puffed and golden.