Ingredients

Filling:

¼ cup butter

24 oz fresh mushrooms (any kind) chopped finely

2 tbsp lemon juice

3 tbsp chopped scallions

2 cups heavy cream

2 tbsp flour

1 tsp salt

pepper to taste

1/8 tsp cayenne pepper

16 oz. Chevre (not too soft)

2 scallions cut into small 1" strips- reserve for garnish

Shells:

½ cup butter

2 packages puff pastry

Preparation

To Prepare Shells: Preheat oven to 400 degrees Farenheit Unroll thawed pastry Cut pastry into 2 ½ inch strips Cut each strip into 10 2 ½ inch squares (you should get 40-60 shells depending on size of pastry) Butter a mini muffin tins and push a square into each muffin cup, forming the pastry into the shape of the muffin cup Bake for 10-12 minutes, or until ALMOST done- do not let the pastry overbake as it will be baked again. Place baked shells on paper towel, let cool while preparing filling.

For filling:

  1. Sautee scallions over medium heat until just translucent, increase heat to medium high, add lemon juice
  2. Sautee mushrooms over medium -high heat until virtually all moisture is evaporated
  3. Add flour and cook 1 minute
  4. Add heavy cream, reduce heat to medium-low, cook until thickened, stirring constantly (approximately 5 minutes)
  5. Once mixture is the consistency of a thick pudding, add cayenne, salt & pepper to taste.
  6. Let cool 20 minutes.

To Assemble: Preheat oven to 350 degrees farnheit: Fill baked cups with ½ tsp chevre and 1 tsp mushroom mixture Place small piece of reserved scallion on top of each tart Bake for 8-10 minutes Let cool briefly- eat while warm.