Mushroom Tartlets

combine flour and salt on a pastry board or in a large bowl cut in butter to the size of small peas make a well in the center and pour in half of the water toss and cut in the water until well mixed additional water may be added until dough holds together do not knead dough form into a cake, wrap in plastic, and chill rollout and press into bottoms and up sides of tartlet tins cover cepes with water and allow to soak for 20 minutes drain well, reserving liquid, and mince fine heat butter in a skillet, over a medium flame add mushrooms and cepes saute until moisture evaporates remove from heat, set aside reduce reserved water by half, remove from heat, and cool combine reduced liquid, cream, wine, and thyme-mix well season to taste with salt and white pepper reduce slightly, remove from heat, and cool add eggs-mix well arrange mushrooms in tart shells pour egg mixture over mushrooms bake @ 375 degrees for 10-12 minutes, until set and crust is golden remove from oven and allow to cool briefly before cutting serve warm or at room temperature