Mascarpone And Mushroom Tarts

• 1 None refrigerated pie crust
• 1 tbsp olive oil
• 14 oz mushrooms, sliced
• 2 None shallots, chopped
• 1 clove garlic, chopped
• 2 tbsp chopped fresh tarragon
• 1/3 cup mascarpone cheese

1. Preheat the oven to 350u0b0F. Grease four 4-inch tart pans with removable bottoms.
2. Roll pie crust between 2 sheets parchment paper to a 10-inch round. Cut out four 4 1/2 inch rounds from pie crust. Press into prepared tart pans. Trim edges. Refrigerate for 10 mins. Line each with parchment paper and fill with dried beans or rice. Bake for 10 mins, until pastry is lightly browned. Remove paper and beans.
3. Heat oil in a large skillet on high heat. Cook mushrooms, shallots and garlic, stirring, for 5 mins, until mushrooms are soft. Remove pan from heat and stir in 1 tbsp of the tarragon. Cool slightly.
4. Spread 1/4 of the mascarpone on bottom of each tart. Top with mushroom mixture.
5. Bake for 5 mins. Sprinkle with remaining tarragon and serve.

crust, olive oil, mushrooms, shallots, clove garlic, tarragon, mascarpone cheese

Taken from recipes-plus.com/api/v2.0/recipes/27762 (may not work)