Phyllo Tartlets with Julien Mushroom Filling

1. 1 Filo pastrypack 400 g ≈ 1,99 €Not in every store: Rewe, Edeka, Kaufland 30 g
2. 2 Button mushrooms≈ 6,30 € per kg 40 g
3. 3 Onions≈ 1,37 € per kg 8 g
4. 4 Cream 20%pack 500 ml ≈ 1,41 € 8 ml
5. 5 Sour cream 15%pack 300 g ≈ 0,89 € 17 g
6. 6 Hard cheesepack 200 g ≈ 2,19 € 8 g
7. 7 Wheat flour 5 g
8. 8 Sunflower oil 8 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 350°F (180°C). Cut phyllo sheets into squares and brush with oil.

2. Layer 2–3 squares crosswise into each muffin tin cup, pressing firmly to the bottom.

3. Bake 8–10 minutes until golden, then cool.

4. Finely chop onion³ and mushrooms; sauté in oil over medium heat 8–10 minutes until dry.

5. Stir in flour, then add cream⁴ and sour⁵ cream; simmer 3 minutes until thickened.

6. Cool filling 5 minutes, then mix in half the grated cheese.

7. Fill¹ tartlets, sprinkle with remaining cheese, and bake 5 minutes at 350°F (180°C) until melted.

In short

• In the planner this dish is cooked for two days: reheat on day two.