Savory Mushroom Tartlets
A savory one-bite wonder that is perfect for the holiday entertaining season. Feel free to double or even triple this recipe for a large crowd. Perfect for making ahead of time and freezing. To reheat, defrost tartlets for 20-30 minutes and warm in a 325 degrees F oven for 8-10 minutes.
Ingredients
Cooking Instructions
step 1
In a large bowl, beat together the Cream Cheese (1 cup), All-Purpose Flour (1 1/2 cups), and Butter (1/2 cup) to form a dough. Chill for one hour.
step 2
Preheat the oven to 450 degrees F (230 degrees C). Add the Mushrooms (2 1/4 cups) to the bowl of a food processor and pulse until finely minced and transfer to a large skillet.
step 3
Add the Butter (3 Tbsp) to the skillet and cook over medium-high heat, until the mushrooms give off some of their liquid.
step 4
Add the Onion (1) to the food processor and pulse until finely minced.
step 5
Add onions to the mushroom mixture. Cook until the onions have cooked and softened, about 5 to 7 minutes.
step 6
Stir in the Sour Cream (4 Tbsp), Salt (1 tsp) and Dried Thyme (1/4 tsp). Cook for about a minute until thickened and remove from heat to cool.
step 7
Meanwhile, roll out the dough and cut into about 2 3⁄4-inch circles and press into a mini muffin pan.
step 8
Fill the pastry cups with 1 teaspoon of mushroom filling.
step 9
Bake for 12-14 minutes or until the crust is a light golden brown.
step 10
Serve immediately.
