Mushroom Tarts

This is a really rich accompaniment to dinner, but a very nice treat.  The pastry is very rich and if 1 tbsp is added, can be used for butter or fruit tarts.  If mushrooms are not your thing, substitute onions or your favourite roasted vegetable.  From Food and Drink 2003.

PASTRY
2 cups all purpose flour
1/2 tsp salt
1 cup cold butter, diced
1 cup cream cheese, diced

FILLING
2 tbsp butter
250 g fresh mushrooms, chopped
250 g wild mushrooms, chopped
2 cloves of garlic, chopped
1 cup whipping cream
1 tbsp lemon juice
1/4 cup chopped green onion
1/4 cup chopped parsley
Salt and freshly ground pepper

1. Place flour and salt in food processor.  Scatter over butter and cream cheese.  With on-off motion, pulse together.  Remove from processor and form into ball.  Chill for 30 minutes.  (I don't have a food processor so I use the old method of a pastry cutter and cut the butter and cream cheese into the dough by hand, you can also use two knives to do it.)
2. Pinch 1 inch balls from pastry and pat into small tart or muffin tins.  Chill until needed.
3. Preheat oven to 400F.
4. Heat butter in skillet, add mushrooms and saute 5 minutes until juices disappear.  Add garlic and cream, bring to boil, add lemon juice, green onion and parsley and season with salt and pepper.  Spoon into pastry cases.  Bake for 15 to 20 minutes or until pastry is edged with gold and mushroom filling is hot.  Turn out of tins and cool 10 minutes.  These may be frozen on cookie sheets, placed in frozen state at 350F for 15 minutes or until filling is hot. 

Makes about 30 tarts.