MUSHROOM GARLIC CREAM TARTS
This is a recipe from Pillsbury.com. l always have to double the recipe because they get eaten up so fast. People can't believe it only take 15 minutes to throw these little gems together. If you end up doubling the recipe, I suggest using just 3 Tbsp butter and 3/4 cup cream. Otherwise the filling can get a little runny. This is a very easy recipe to change according to your tastes. Substitute olives for mushrooms, use chives, chopped nuts, even artichoke hearts, whatever you like. I also generally use margarine, light cream and low fat crescent rolls and they're still delicious. You can't go wrong with this recipe. Enjoy!!
Provided by quiet603
Categories Cheese
Time 35m
Yield 24 Tarts, 12 serving(s)
Number Of Ingredients 9
Steps:
- 1. Heat oven to 350°F Spray muffin pan with non-stick spray (mini muffin pan for tartlets and regular muffin pan for larger tarts). In 10-inch skillet, melt butter over medium heat. Add mushrooms, flour, onion and garlic; mix well. Cook about 5 minutes, stirring frequently, until vegetables are tender. Add cream and cheese; mix well. Cook 2 to 3 minutes, stirring frequently, until most of liquid has evaporated.
- 2. If using crescent rolls: Unroll dough into 2 long rectangles; firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles.
- 3. Cut each rectangle into 12 squares (or 6 sqaures if making larger tarts). Place 1 square in each of 24 ungreased mini muffin cups (use a regular muffin pan for larger tarts). Firmly press in bottom and up sides of cups, leaving corners of dough extended over edges of cups. Spoon 1 heaping teaspoon (2 tsp for larger tarts) mushroom mixture into each cup.
- 4. Bake 9 to 12 minutes or until golden brown. Sprinkle with parsley. Cool 5 minutes. Remove tartlets from pan. Serve warm.
- Cover and refrigerate any remaining tarts.
Nutrition Facts : Calories 126.7, Fat 7.5, SaturatedFat 4.2, Cholesterol 30.1, Sodium 141.6, Carbohydrate 11.7, Fiber 1, Sugar 1.3, Protein 3.6
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Davonte Green
[email protected]Can't wait to try this!
Rehmat Tanha
[email protected]Looks delicious!
Shannon Shirk
[email protected]Will try!
Macory_ Chris
[email protected]Yum!
Todd Ryan
[email protected]Not bad!
Ali Rashed
[email protected]Meh.
Ameerchandio chandio
[email protected]I'm not a big fan of mushrooms, but I really enjoyed these tarts. The filling was creamy and flavorful, and the crust was flaky and delicious. I would definitely make these again.
Muhaimen Abdullatef
[email protected]The tarts were easy to make and tasted great! I used a gluten-free pie crust and they turned out perfectly. I would definitely recommend this recipe to anyone looking for a delicious and easy appetizer.
Gajurman Rai
[email protected]These tarts were a bit too rich for my taste, but my husband loved them. He said they were the best mushroom tarts he's ever had.
Rebaone Ranjalla
[email protected]Delicious! I love the combination of mushrooms, garlic, and cream. The tarts were also very easy to make. I will definitely be making these again.
Babu bk
[email protected]These tarts were easy to make and turned out amazing! I used a store-bought pie crust to save time, and the filling came together quickly. The tarts were a perfect appetizer for a dinner party.
Kaley Owens
[email protected]I made these tarts for a party and they were a huge success. Everyone loved them! The filling was creamy and flavorful, and the crust was flaky and delicious. I would definitely recommend this recipe.
Eze Nonso
[email protected]These mushroom garlic cream tarts were a hit! The creamy filling was rich and flavorful, and the mushrooms and garlic added a savory depth of flavor. The crust was perfectly flaky and buttery. I will definitely be making these again!