Mushroom Julienne Tartlets (Dairy & Nut-Free)

Ingredients

• 1 package Dairy-free Puff Pastry
• about 450 g Cremini Mushrooms
• 1/2 medium Onion
• 2 cloves Garlic
• 2 tablespoons Olive Oil
• about 113 g Dairy-free Cream Cheese
• 1 tablespoon Fresh Thyme
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2Roll out the dairy-free puff pastry and cut into small squares or circles to fit into tartlet molds.
3. 3Press the pastry into the tartlet molds and prick the bottoms with a fork.
4. 4Bake the tartlet shells for 10-12 minutes, or until lightly golden.
5. 5While the shells are baking, prepare the mushroom julienne. Heat olive oil in a skillet over medium heat.
6. 6Add the chopped onion and garlic and sauté until softened.
7. 7Add the sliced mushrooms and cook until they release their liquid and start to brown.
8. 8Stir in the dairy-free cream cheese and thyme. Season with salt and pepper.
9. 9Remove the tartlet shells from the oven and fill them with the mushroom julienne mixture.
10. 10Bake for another 5-7 minutes, or until the filling is heated through.
11. 11Let cool slightly before serving.

Substitutions

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