FOR THE TART DOUGH:

Cup of Yum
1. In a large bowl, beat together the 8 ounces cream cheese, 1½ cups flour and ½ cup butter to form a dough.  Chill for one hour.
2. Preheat oven to 450°.

FOR THE MUSHROOM FILLING:

1. Add 8 ounces mushrooms to the food processor and pulse until very finely minced. Transfer to a bowl.
2. Cut 1 large onion into large chunks and add them to the bowl of the food processor. Pulse several times to mince.
3. In a skillet over medium high heat, saute the mushroom and onion in 3 tbsp butter until tender.  
4. Add the ¼ cup sour cream, 1 tsp salt, ¼ tsp dried thyme and 2 tbsp flour and stir to combine.  Cook for one minute; remove from heat to cool.

FORMING THE TARTLETS:

1. Roll the dough to about ¼" thick on a floured surface and cut into rounds with a 2" biscuit cutter.
2. Fit the dough rounds into mini muffin tins and lightly tamp them into place with the dough tamper.  

ASSEMBLING MUSHROOM TARTS:

1. Fill the pastry tart shells with one teaspoon of mushroom filling.  Bake for 12-14 minutes until the pastry is golden brown. Serve.

TO MAKE AHEAD AND FREEZE:

1. Cool the mushroom appetizers to room temperature and place them on a baking sheet. Freeze the tarts until solid.  Transfer the mushrooms tart to a storage container and freeze for up to a month—Defrost and reheat to serve.