Heavenly Morel or Mushroom Tarts

Name: Heavenly Morel or Mushroom Tarts
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 12 serving(s)
Ingredients: 1 (8 ounce) package cream cheese, softened; 1/2 cup butter or 1/2 cup margarine, softened; 1 1/2 cups all-purpose flour; 6 ounces fresh morels, mushrooms* or 6 ounces button mushrooms; 1/2 cup chopped onion; 3 tablespoons butter or 3 tablespoons margarine; 1/4 cup sour cream; 2 tablespoons all-purpose flour; 1/4 teaspoon salt; 1/8 teaspoon dried marjoram, crushed; 1/8 teaspoon dried rosemary, crushed; 1 egg, lightly beaten

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Recipe by GoldsmithLissa

Allow 1 hr chill time in addition to cook/prep time. Make-Ahead Tip: Cool the baked pastries, then wrap and freeze up to 1 month. To serve, place frozen pastries on an ungreased baking sheet. Bake, uncovered, in a 350 degree F oven for 20 minutes or until heated through. Note: if fresh morels aren't available, substitute 1 1/2-ounces dried morel or porcini mushrooms. In a small bowl, cover the dried mushrooms with hot water. Let stand for 20 minutes. Rinse under warm running water; squeeze out excess moisture. Slice the mushrooms.

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READY IN: 1hr 10mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

1

(8 ounce) package cream cheese, softened
¹⁄₂

cup butter or 1/2 cup margarine, softened
1 ¹⁄₂

cups all-purpose flour
6

ounces fresh morels, mushrooms* or 6 ounces button mushrooms
¹⁄₂

cup chopped onion
3

tablespoons butter or 3 tablespoons margarine
¹⁄₄

cup sour cream
2

tablespoons all-purpose flour
¹⁄₄

teaspoon salt
¹⁄₈

teaspoon dried marjoram, crushed
¹⁄₈

teaspoon dried rosemary, crushed
1

egg, lightly beaten

DIRECTIONS

For pastry: In a large mixing bowl, beat together cream cheese and 1/2 cup butter with an electric mixer on medium to high until smooth. Add 1-1/2 cups flour and beat on low speed until combined. Cover and chill for at least 1 hour or until dough is easy to handle.
Meanwhile, clean mushrooms. Place morel mushrooms, if using, in a large bowl. Cover with cold tap water; add 1/2 teaspoon salt. Soak for 10 to 15 minutes. Drain, rinse and repeat two more times. Drain thoroughly; pat mushrooms dry with paper towels. Chop mushrooms (you should have 2 cups).
For filling: In a large skillet, cook onion in 3 tablespoons butter over medium heat until tender. Add mushrooms. Cook and stir for 3 to 5 minutes or until liquid is nearly evaporated. Remove from heat.
In a small bowl, stir together sour cream, 2 tablespoons flour, 1/4 teaspoon salt, marjoram, and rosemary until combined. Stir sour cream mixture into mushroom mixture.
On a floured surface, use your hands to slightly flatten the dough. Roll dough from center to edges to 1/8-inch thickness. Cut dough into twenty-four 3-inch circles, rerolling dough as necessary. Using small cutters, make cutouts in the centers of half of the rounds or cut a slit in half of the rounds to let the steam escape during baking.
Place 12 of the circles, without cutouts, on an ungreased baking sheet. Place about 1 tablespoon of the filling in the center of each. Moisten edges of filled pastry with a little water. Add the remaining 12 circles with cutouts or slits. Crimp edges together with a fork. Brush tops with beaten egg.
Bake in a 350 degree F oven 25 minutes or until pastry is golden brown. Serve warm.

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