Mushroom & Chevre Tarts

• Filling:
• 1/4 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:
• 1/2 cup butter
• 2 packages puff pastry

1. To Prepare Shells:
2. Preheat oven to 400 degrees Farenheit
3. Unroll thawed pastry
4. Cut pastry into 2 1/2 inch strips
5. Cut each strip into 10 2 1/2 inch squares (you should get 40-60 shells depending on size of pastry)
6. Butter a mini muffin tins and push a square into each muffin cup, forming the pastry into the shape of the muffin cup
7. Bake for 10-12 minutes, or until ALMOST done- do not let the pastry overbake as it will be baked again.
8. Place baked shells on paper towel, let cool while preparing filling.
9. For filling:
10. 1. Sautee scallions over medium heat until just translucent, increase heat to medium high, add lemon juice
11. 2. Sautee mushrooms over medium -high heat until virtually all moisture is evaporated
12. 3. Add flour and cook 1 minute
13. 4. Add heavy cream, reduce heat to medium-low, cook until thickened, stirring constantly (approximately 5 minutes)
14. 5. Once mixture is the consistency of a thick pudding, add cayenne, salt & pepper to taste.
15. 6. Let cool 20 minutes.
16. To Assemble:
17. Preheat oven to 350 degrees farnheit:
18. Fill baked cups with 1/2 tsp chevre and 1 tsp mushroom mixture
19. Place small piece of reserved scallion on top of each tart
20. Bake for 8-10 minutes
21. Let cool briefly- eat while warm.

filling, ubc, mushrooms, lemon juice, scallions, heavy cream, flour, salt, pepper, cayenne pepper, chevre, scallions, butter, pastry

Taken from www.epicurious.com/recipes/member/views/mushroom-chevre-tarts-1208380 (may not work)