Creamy Mushroom Tarts

Ingredients

• 1 envelope Robin Hood® Flaky Pie Crust Mix
• 2 tbsp Crisco® Canola Oil 30 mL
• 5 cups thinly sliced exotic mushrooms, any combination 1250 mL
• 2 cloves garlic, minced
• ½ tsp dried thyme 2 mL
• 2 tsp finely grated lemon rind 10 mL
• 1½ tsp Robin Hood® All Purpose Flour 7 mL
• ⅔ cup Nestlé® Carnation® 2% Evaporated Partly Skimmed Milk 150 mL
• 1 cup shredded asiago or fontina cheese 250 mL

Preparation

1. PREPARE pastry according to package directions. Roll out dough to ¼" (5 mm) thickness. Cut out rounds with 3.5" (9 cm) round cookie cutter. Fit into 12 muffin cups. Prick bottom of each with tines of fork.
2. PREHEAT oven to 425°F (220°C). BAKE in centre of preheated oven for 10 minutes or until golden. (Tarts can be made up to 24 hours ahead.)
3. PREHEAT broiler to 500°F (250°C). HEAT oil in large 10" (25 cm) non-stick skillet set over medium-high heat. Add mushrooms, garlic and thyme; cook, stirring, for about 10 minutes or until golden brown and any excess moisture has evaporated. Stir in lemon rind. Sprinkle with flour; cook, stirring for 1 minute. Pour in evaporated milk; bring to boil. Cook, stirring for 5 minutes or until thickened.
4. SPOON filling into tart shells, dividing evenly; sprinkle with cheese. Broil 1 - 2 minutes or just until cheese has melted. Serve immediately.