Savory: Mushroom Tartlets
Source of Recipe
Margaret Suran
List of Ingredients
Crust
4 ounces Cream cheese
1 stick Sweet butter
1 cup All purpose flour
1 pinch Salt
Filling
1/2 pound Button or Crimini Mushrooms ; finely chopped
1/2 cup Onion ; finely minced
4 tablespoons Butter
2 tablespoons Flour
2 tablespoons Heavy cream
1 Egg Yolk
1/4 cup Parmesan ; grated
Salt & pepper ; to tasteRecipe
CRUST
Cream cream cheese and butter until fluffy and add flour and salt. Knead gently until incorporated and dough is formed. Wrap in waxed paper and refrigerate until stiff.
Roll out dough until thin, one half at a time on floured pastry cloth with floured rolling pin. Cut into circles with 2 1/2 cookie cutter and line mini fluted tartlet pans with the rounds of dough, pushing it in with your fingers. Dull aluminum pans are preferred to shiny tin ones. You should have enough dough circles for 24 pans.
Put the prepared pans on a cookie sheet and freeze while you prepare the filling.
FILLING
Preheat the oven to 450 degrees.
Saut the onions and mushrooms in the butter until the onions are transparent and the mushrooms give off their liquid. Raise the heat and cook quickly until most of the liquid in the pan has evaporated. Sprinkle the flour over the mushrooms and onions, to absorb the rest of the liquid. Lower heat and add the cream.
Remove from heat and stir in the egg yolk and cheese. Taste for seasoning, if needed add salt and pepper and fill the prepared tartlet pans.
Put into oven on lowest shelf and bake for ten minutes. Lower the heat to 350 degrees and continue baking for another ten minutes or until edges of the tartlets are nicely browned.
Remove from oven and carefully remove each tartlet with the help of the tip of a knife.
Serve hot.
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