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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
3 tbsp olive oil
1 tbsp minced garlic
1/4 cup finely minced shallots
2 cup finely chopped mushrooms
1/4 cup toasted, coarsely ground pecans
2 tbsp each minced fresh chives and fresh basil
1/2 cup plus 1 tbsp minced parsley
3 tbsp sour cream
Salt and pepper, to taste
1/2 tsp grated lemon zest
1 tbsp grated parmesan cheese
pastry for 2 10 inch pastry crusts
Preheat oven to 37Place pastry on lightly floured surface. With floured 3 inch cutter, cut out rounds. Press rounds into tartlet tins, prick with fork. Bake until shells are firm and golden brown (15 to 20 minutes). Let cool in tins, set aside.
In large skillet, heat olive oil. Add garlic and shallots, saute 1 minute. Add mushrooms and pecans, cook until mushrooms are slightly soft (about 2 minutes). Stir in chives, basil, and 1/2 cup parsley. Remove from heat, fold in sour cream. Add salt and pepper. Spoon warm filling into baked shells. Combine remaining parsley, lemon zest and Parmesan, sprinkle over tartlets. Serve immediately.
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MUSHROOM TARTLETS
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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
3 tbsp olive oil
1 tbsp minced garlic
1/4 cup finely minced shallots
2 cup finely chopped mushrooms
1/4 cup toasted, coarsely ground pecans
2 tbsp each minced fresh chives and fresh basil
1/2 cup plus 1 tbsp minced parsley
3 tbsp sour cream
Salt and pepper, to taste
1/2 tsp grated lemon zest
1 tbsp grated parmesan cheese
pastry for 2 10 inch pastry crusts
Preheat oven to 37Place pastry on lightly floured surface. With floured 3 inch cutter, cut out rounds. Press rounds into tartlet tins, prick with fork. Bake until shells are firm and golden brown (15 to 20 minutes). Let cool in tins, set aside.
In large skillet, heat olive oil. Add garlic and shallots, saute 1 minute. Add mushrooms and pecans, cook until mushrooms are slightly soft (about 2 minutes). Stir in chives, basil, and 1/2 cup parsley. Remove from heat, fold in sour cream. Add salt and pepper. Spoon warm filling into baked shells. Combine remaining parsley, lemon zest and Parmesan, sprinkle over tartlets. Serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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