Mushroom Crab Tart

• 1 whole Phyllo Puff Pastry Sheet (You Can Also Use Pie Dough)
• 1 whole Small Onion, Chopped Finely
• 1 teaspoon Fresh Minced Garlic
• 1 pint Fresh Mushrooms, Chopped Finely
• 4 ounces, weight Diced Pancetta (You Can Use Bacon)
• 1 container (8 Oz. Container) Fresh Crab, Shredded
• 1 package (8 Oz. Package) Shredded Cheese
• 1/2 cups Sour Cream
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1/2 teaspoons Sweet Basil
• 1/2 cups Parmesan Cheese

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.

pastry sheet, onion, garlic, mushrooms, bacon, fresh crab, shredded cheese, sour cream, salt, pepper, sweet basil, parmesan cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/mushroom-crab-tart/ (may not work)