Mushroom & Chevre Tarts

1. 1

   To Prepare Shells:

2. 2

   Preheat oven to 400 degrees Farenheit

3. 3

   Unroll thawed pastry

4. 4

   Cut pastry into 2 1/2 inch strips

5. 5

   Cut each strip into 10 2 1/2 inch squares (you should get 40-60 shells depending on size of pastry)

6. 6

   Butter a mini muffin tins and push a square into each muffin cup, forming the pastry into the shape of the muffin cup

7. 7

   Bake for 10-12 minutes, or until ALMOST done- do not let the pastry overbake as it will be baked again.

8. 8

   Place baked shells on paper towel, let cool while preparing filling.

9. 9

   For filling:

10. 10

    1. Sautee scallions over medium heat until just translucent, increase heat to medium high, add lemon juice

11. 11

    2. Sautee mushrooms over medium -high heat until virtually all moisture is evaporated

12. 12

    3. Add flour and cook 1 minute

13. 13

    4. Add heavy cream, reduce heat to medium-low, cook until thickened, stirring constantly (approximately 5 minutes)

14. 14

    5. Once mixture is the consistency of a thick pudding, add cayenne, salt & pepper to taste.

15. 15

    6. Let cool 20 minutes.

16. 16

    To Assemble:

17. 17

    Preheat oven to 350 degrees farnheit:

18. 18

    Fill baked cups with 1/2 tsp chevre and 1 tsp mushroom mixture

19. 19

    Place small piece of reserved scallion on top of each tart

20. 20

    Bake for 8-10 minutes

21. 21

    Let cool briefly- eat while warm.

No additional tips available.