-
1
Lay out the pastry sheet on a parchment-paper-lined cookie sheet.
-
2
Build up the sides a little just to hold in the filling.
-
3
With a fork, pierce pastry all over so it doesnt fluff up too much when baking.
-
4
Put in the oven to bake but take it out when it just starts to brown.
-
5
Set aside.
-
6
Saute garlic and onions in 1 teaspoon of olive oil.
-
7
Once tender, add the mushrooms and saute until all liquid is evaporated, about 8 minutes.
-
8
Remove from the skillet and place in a bowl to cool.
-
9
Meanwhile, preheat the oven to 350 degrees .
-
10
Cook the pancetta in a small saute pan over medium heat until golden and crisp, about 4 minutes.
-
11
Remove the pancetta using a slotted spoon and add to the bowl with the mushrooms.
-
12
Go through the crab to make sure there are no shell pieces and add to the mushroom bowl.
-
13
Add the shredded cheese and salt, pepper, basil and sour cream.
-
14
Taste and add what you like.
-
15
I added a dash of Tony Chacheres seasoning.
-
16
Transfer filling to the waiting pastry and bake until pastry is golden brown and filling is warm!
-
17
Sprinkle with Parmesan cheese.
-
18
Using a pizza cutter, I cut the tart into appetizer-sized squares.
-
19
I even had about a cupful of filling left over; I put it in a bowl and served it as a dip with crackers.
