Mushroom & Smoked Salmon Tarts

• 2 sheets refrigerated pie crust
• 1 tablespoon olive oil
• 1 medium red onion, thinly sliced
• 1 tablespoon butter
• 4 cups sliced fresh mushrooms (about 10 ounces)
• 2/3 cup smoked salmon or lox
• 1/3 cup crumbled feta cheese
• 8 large eggs, divided use
• 4 teaspoons drained capers, divided
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 2 teaspoons snipped fresh dill, optional, divided

1. Unroll crusts into two 9-in. fluted tart pans with removable bottoms; trim edges. Refrigerate 30 minutes. Preheat oven to 400u0b0.
2. Line unpricked crusts with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-15 minutes. Remove foil and weights; bake until bottoms are golden brown, 2-4 minutes longer. Cool on a wire rack. Reduce oven setting to 375u0b0.
3. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender and lightly browned, 5-7 minutes. Remove from pan. Add butter and mushrooms; cook and stir until mushrooms are tender, 6-8 minutes. Cool slightly.
4. Place tart pans on separate
5. . Divide onion and mushrooms between crusts; top with salmon and cheese. In a bowl, whisk 4 eggs, 2 teaspoons capers and 1/4 teaspoon each salt and pepper; if desired, stir in 1 teaspoon dill. Pour over 1 of the tarts. Repeat with remaining ingredients for second tart.
6. Bake until a knife inserted in the center comes out clean, 15-20 minutes. Let stand 5 minutes before cutting.

crust, olive oil, red onion, butter, fresh mushrooms, salmon, feta cheese, eggs, capers, salt, pepper, fresh dill

Taken from www.tasteofhome.com/recipes/mushroom-smoked-salmon-tarts/ (may not work)