Mushroom And Roasted Pepper Tarts

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Chive Piecrust dough

Cooking spray

1 tablespoon Dijon mustard

1 cup boiling water

1/2 cup dried porcini mushrooms (about 1/2 ounce)

1 tablespoon canola oil

2 tablespoons chopped shallots

4 ounces cremini mushrooms, thinly sliced

3 1/2 ounces 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

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