These little beauties are shockingly easy to make and perfect with wine or champagne (thus I’m making them for New Year’s Eve). Here’s the rundown:
First, the whipped cheese topping.
1 lbs Queso Casero (this is a much cheaper alternative to goat cheese or fromage blanc)
1 brick Cream Cheese
1/2 c. Sour Cream (full fat or light, either works)
2 green onions (chives would work nicely too)
Parsley (presumedly about 1/2 cup loosely measured if cut)
Use kitchen shears to snip in the parsley and green onion and throw all of these ingredients together in a food processor. Scraping the sides occasionally, blend until fully combined (there will be specs of herbs, of course).
Next, the mushroom and onion filling:
1.5 lbs Crimini Mushrooms
2 Yellow Onions
1-2 t. Dried Thyme (or half if fresh)
2 t. Minced Garlic
1 C. White Wine (any, really)
1 stick of Butter
Chop the onions finely and the mushrooms into thin slices, then put in a pan with butter. Season rather heavily with salt, pepper, garlic, and thyme, and continue cook until the liquid dissipates. Then, pour in the wine and continue to cook until all the liquid has reduced.
Next, the tart shells:
Using my previous pie crust recipe, roll out the crust very thinly, and cut into circles. For this, I used the metal top to my martini shaker, which turns out to the be the perfect size. Yay for alcoholism.
Then, place each circle over a muffin tin cup, and press in the center so that it falls in. Poke the bottom with a fork twice and place a wadded up foil ball in the center for blind baking.
Once baked, spoon a tablespoon or so of the mushroom mix on top, and using a piping bag or plastic gallon bag with the corner snipped off, pipe a swirl of cheese on top of the tart (this will melt if not served quickly). The shells, cheese, and mushroom mix can be stored separately for holding or traveling too. Just warm the mushroom mix and assemble when ready to eat.
Tart, you fancy now.