Tarts:
1 package cream cheese (8 oz), softened
1/2 cup butter, softened
1-1/2 cups all-purpose flour
Filling:
1 pound fresh mushrooms, finely chopped
2 tablespoons butter
1 package cream cheese (3 oz.)
1/2 teaspoon salt
1/4 teaspoon dried thyme
It's a little sticky and soft at this point.
Cover and put in refrigerator about an hour.
Super easy.
Drain and pat dry.
Set aside.
Remove the dough from the refrigerator and roll it out on a lightly floured surface to about 1/16". Cut out circles that are slightly larger than the tart pan. I used a small glass.
Press the small dough circles to the bottom and sides of the tart pan.
Fill each tart with a spoonful of the mushroom mixture. I used a melon baller so that each tart got about the same amount of mixture.
Serve warm. I plan to serve these with dinner but they would also make good appetizers. Just the perfect size to eat in one bite if necessary.
I was able to make about 20 tarts.
*This recipe came from the 2008 Taste of Home Holiday & Celebrations Cookbook.