Savory mushroom tartlets

• Vegetarian

• Produce

  • 1/2 lb Mushrooms
  • 1 Onion, medium
  • 1/4 tsp Thyme, ground
  • 1 Thyme, fresh

• Baking & Spices

  • 1 5/8 cups Flour
  • 1 tsp Salt

• Dairy

  • 1 stick Butter
  • 3 tbsp Butter
  • 1 8-ounce package Cream cheese
  • 1/4 cup Sour cream

Found on garlicandzest.com

Description

Ingredients

• 1 8-ounce package cream cheese
• 1 1⁄2 cups all purpose flour
• 1 stick (1/2 cup) butter at room temperature
• **or use store bought pie crust
• 3 tablespoons butter
• 1⁄2 lb mushrooms
• 1 medium onion
• 1⁄4 cup sour cream
• 1 teaspoon salt
• 1⁄4 teaspoon ground thyme
• 2 tablespoons flour
• fresh thyme for garnish (optional)

Directions

• Beat cream cheese, flour and butter together until smooth. Divide the dough and pat into two rounds, cover in plastic wrap and chill for at least 1 hour.
• Add the mushrooms to the bowl of a food processor and pulse until finely minced and transfer to a large skillet. Add the butter to the skillet and cook over medium high heat, until the mushrooms give off some of their liquid. Add the onion to the food processor and pulse until finely minced. Add onions to the mushroom mixture. Cook until the onions have cooked and softened, about 5-7 minutes. Stir in the sour cream, salt, thyme and flour. Cook for about a minute until thickened and remove from heat to cool.
• Meanwhile, roll out the dough and cut into 2 3⁄4 in circles (or thereabouts) and press into a mini muffin pan. Fill the pastry cups with 1 teaspoon of mushroom filling. Bake at 450 degrees F for 12-14 minutes or until the crust is a light golden brown. Can be made ahead and frozen until ready to serve. To reheat tartlets, defrost them for 20-30 minutes and warm in a 325 degree oven for 8-10 minutes.