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Ingredients
- for crust
-
1
8-ounce package cream cheese
-
1 1/2 cups
flour
-
1/2 cup
softened butter
-
*or use ready-made pie crust (such as Pillsbury)
- For the filling
-
3 tablespoons
butter
-
1/2 pound
mushrooms
-
1
large onion
-
1/4 cup
sour cream
-
1 teaspoon
salt
-
1/4 cup
ground thyme
-
2 tablespoons
flour
-
fresh thyme for garnish (optional)
Directions
-
For crust
Beat cream, cheese, butter and flour until smooth and chill for at least 1 hour.
-
Add the mushrooms to the bowl of a food processor and pulse until finely chopped and transfer to a large skillet. Add the butter to the skillet and cook over medium high heat, until the mushrooms give off some of their liquid.
-
Add the onion to the food processor and pulse until finely chopped. Add onions to the mushroom mixture. Cook until the onions have cooked and softened, about 5-7 minutes.
-
Stir in the sour cream, salt, thyme and flour. Cook for about a minute until thickened and remove from heat to cool.
-
Meanwhile, roll out the dough and cut into 2 3⁄4 in circles (or thereabouts) and press into a mini muffin pan.
-
Fill pastry cups with 1 teaspoon of mushroom filling. Bake at 450 degrees F for 12-14 minutes or until the crust is a light golden brown.
-
Can be made ahead and frozen until ready to serve. To reheat tartlets, defrost them for 20-30 minutes and warm in a 325 degree oven for 8-10 minutes.
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