1 Package of Geefree Puff Pastry Dough
Gluten Free flour for dusting
2 TBSP Olive Oil
10 oz Mushrooms, roughly chopped. (can be a mix of any type you like)
1 Granny Smith Apple, large, peeled, small diced
¼ C Shallots, finely chopped
1 Garlic Clove, finely chopped
1 TBSP Parsley, finely chopped
½ tsp Thyme, dried
½ tsp Herbs de Provence
¼ tsp Salt
½ tsp Pepper
½ C Heavy Cream
2 oz Cream Cheese, ROOM TEMPERATURE
1 tsp Dijon Mustard
1 TBSP Lemon Juice
2 TBSP Green Onion, thinly sliced
Bring dough to room temperature. Preheat oven to 375°F.
Add olive oil to a sauté pan then add mushrooms and cook over med heat for 5 minutes.
Add apples and cook for another 3 minutes.
Add shallots, garlic, all herbs, salt and pepper. Sauté for 5 minutes.
Add heavy cream and let reduce to half.
Take off the heat and add the remainder of the ingredients making sure it’s well combined.
Let the filling cool to room temperature.
In the meantime, dust the countertop. Take dough and roll it out to approx. 1/8” thick.
Use a non-stick spray on the tartlet pans.
Using the biscuit cutter, cut circles then push them into the tartlet pans. I use the end of a lemon juicer.
Take the cooled filling and fill each tartlet to the top.
Bake for 20-25 minutes or until golden brown on edges and filling is brown and bubbly.
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