A filling, savoury tart that would be a great appetizer for Thanksgiving, or a good meal option with a salad.
Mushroom Tarts
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Category
Dinner or Appetizer
Ready to use puff pastry makes the crust fast and easy to prepare
Ingredients
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1 sheet of puff pastry, thawed
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1 tbsp olive oil
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1 tbsp butter
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2 shallots, thinly sliced
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1 c sliced mushrooms
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1/2 c goat cheese, softened
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1/4 c cream or milk
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1 egg
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1 tsp each fresh thyme and rosemary, chopped
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salt and pepper
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fresh parsley for garnish
Directions
Preheat the oven to 375°F.
Cut the puff pastry into small circles to fit into tart pans or a muffin tin if using for an appetizer or a larger circle for a large tart to cut into wedges. Place onto a baking sheet.
Heat the oil and butter in a pan, add the shallots and sauté for 10-15 minutes. Add the mushrooms and cook for 5-10 minutes. Season with salt and pepper. Mix the goat cheese, cream, egg, thyme and rosemary. Whisk until smooth.
Place the mushroom, shallot mixture into the tarts. Pour the egg mixture over top. Bake for 20-25 minutes or until the filling is set. Let the tarts cool a little before removing. Garnish with the parsley.