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Make-ahead Mushroom Mini-tarts Recipe

	Blondeberry / All my dishes 1 year, 3 months ago This happens to be my all-time favorite appetizer. I love the flavor and the individual tiny tarts. I lost this recipe for over 2 yrs. and could never find one similiar. So happy to have found it stuck in one of my many cookbooks. Enjoy! Prep:35m Cook:27m Servings:12	Blondeberry
	tiny tarts filled with a savory mushroom green onion filling

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Ingredients

TARTS: 2/3 cup butter

2 1/2 cups sifted flour

1/2 tsp salt

1/3 cup sour cream

1 egg, slightly beaten

FILLING:3/4 lb finely chopped mushrooms

2 Tbsp minced green onion

1/4 cup butter

1/4 cup flour

1/2 tsp salt

1 cup whipping cream

Directions

TARTS: Cut butter into mixture of flour and salt, as for pie crust.

Add sour cream and egg. Cut thru mixture with pastry blender to mix thoroughly.

Press pastry into ball. Press about 1 tsp of dough into bottom and up sides of tiny muffin cups, using fingers or back of tsp.

Bake at 400 degrees 12 to 15 minutes or until golden.

FILLING:Saute mushrooms and green onion in butter.

Blend in flour and salt.

Add cream. Cook, stirring constantly, until thickened and smooth.

Fill baked pastry shells with mushrooms mixture and serve.

NOTE: Filled shells can be frozen. To thaw and heat allow 12 minutes at 400 degrees.

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Comments

momo_55grandma 1 year, 3 months ago said:
Lovin mushrooms high 5 thanks

22566 1 year, 3 months ago said:
Really nice recipe,thank-you.

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