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.
Total Time
1hr 20min
4.7
3 Ratings
Author: Garlic & Zest
Servings:
10
Ingredients
Crust
•
1
cup
Cream Cheese
•
1 1/2
cups
All-Purpose Flour
•
1/2
cup
Butter
, softened
Filling
•
3
Tbsp
Butter
•
2 1/4
cups
Mushrooms
•
1
Large
Onion
•
4
Tbsp
Sour Cream
•
1
tsp
Salt
•
1/4
tsp
Dried Thyme
Cooking Instructions
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.
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.
3.
Add the Butter (3 Tbsp) to the skillet and cook over medium-high heat, until the mushrooms give off some of their liquid.
4.
Add the Onion (1) to the food processor and pulse until finely minced.
5.
Add onions to the mushroom mixture. Cook until the onions have cooked and softened, about 5 to 7 minutes.
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.
7.
Meanwhile, roll out the dough and cut into about 2 3⁄4-inch circles and press into a mini muffin pan.
8.
Fill the pastry cups with 1 teaspoon of mushroom filling.
9.
Bake for 12-14 minutes or until the crust is a light golden brown.
10.
Serve immediately.
Author's Notes
If you're making it ahead of time, cool to room temperature. Place on a baking sheet and freeze until solid. Transfer the tarts to a storage container and freeze for up to a month. Defrost and reheat to serve.
Nutrition Per Serving
CALORIES
289
FAT
22.5 g
PROTEIN
4.3 g
CARBS
18.2 g
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