Directions:
Pastry
1 cup flour
1/2 tsp salt
1/2 cup butter, diced
1/2 cup cream cheese, diced
Filling
1 tbsp butter
8 oz fresh mushrooms, diced
1 clove garlic, minced
1/2 cup heavy cream
1/2 tbsp lemon juice
1/4 cup chopped green onion
2 tbsp chopped fresh parsley
salt and pepper to taste
Recipe:
- In a food processor, mix together all the ingredients for the pastry. Form into a ball, wrap and chill for 30 minutes.
- Meanwhile, in a non-stick skillet, saute mushrooms and garlic in butter until soft and most of the liquid is evaporated. Add cream, lemon juice, green onion and parsley. Bring to a boil and remove from heat. Season to taste.
- Remove pastry from fridge. It will be a little to soft for rolling, so break off 1″ balls, flatten them with the palm of your hand, and press them into the tart tins.
- Fill each pastry shell with mushroom mixture and bake at 400F for 20 minutes until golden brown.
Makes 12 mini tarts
(Recipe from Janet is Hungry)
