Jack Cheese And Crab Tartlet

• 1/4 cup all-purpose flour, for dusting
• 2 sheets puff pastry, thawed to room temperature (8-inch by 12-inch)
• 1 1/2 cups grated monterey jack cheese
• 1 lb fresh lump crabmeat
• 1/3 cup butter, melted
• 2 tablespoons mayonnaise
• 3/4 cup half-and-half
• 1/2 teaspoon garlic oil
• 1/2 teaspoon ground horseradish
• 1 shallot, chopped fine
• 1 tablespoon finely chopped parsley
• 1 pinch nutmeg
• salt and pepper

1. Preheat oven to 400u0b0 F.
2. To make puff pastry: Dust flour over a work surface.
3. Place puff pastry sheets on floured surface.
4. Using a rolling pin, stretch the pastry sheets 2 inches each side.
5. Gather four (six-inch) tartlet shell containers.
6. Using the bottom of one of the containers as a guide, cut out two circles per pastry sheet (extend the cut border two inches, making an eight inch diameter).
7. Place the cut pastry pieces inside each shell container, molding so the pastry fits just right.
8. With a fork, dock the bottom of each shell container.
9. To make the filling: In a bowl combine all other ingredients, incorporating well.
10. Fill each shell with 1/2 cup of the mixture, then top each shell with any remaining filling.
11. Bake in oven for 35 minutes or until a toothpick comes out clean upon insertion.
12. Tartlets can be served over a saute of wild mushrooms.

flour, pastry, grated monterey, lump crabmeat, butter, mayonnaise, garlic oil, ground horseradish, shallot, parsley, nutmeg, salt

Taken from www.food.com/recipe/jack-cheese-and-crab-tartlet-57322 (may not work)