Name: Mushroom tartlets with tomato basil salsa and sour cream
Yield: 12 servings
Cuisine: Bake
Ingredients: 400.00 g puff pastry thawed; 250.00 g brown mushrooms; 1.00 onion diced; 125.00 ml mozzarella cheese grated; 2.00 eggs beaten; 125.00 ml cream fresh; 5.00 ml fresh basil chopped; 1.00 tomatoes diced; 0.00 onion chopped; 15.00 ml fresh chillies 573; 5.00 ml lemon juice; 5.00 ml fresh basil chopped; 1.00 red pepper diced; 5.00 ml sugar

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Ingredients (14)

400.00 g	puff pastry — thawed
250.00 g	brown mushrooms
1.00	onion — diced
125.00 ml	mozzarella cheese — grated
2.00	eggs — beaten
125.00 ml	cream — fresh
5.00 ml	fresh basil — chopped

TOMATO BASIL SALSA

1.00	tomatoes — diced
0.00	onion — chopped
15.00 ml	fresh chillies — 573
5.00 ml	lemon juice
5.00 ml	fresh basil — chopped
1.00	red pepper — diced
5.00 ml	sugar

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Method:

Preheat oven to 180 ºC. Grease tartlet pans with butter or margarine.
Roll out puff pastry and line the tartlet pans. Place a piece of foil on top of the puff pasty and weigh down with uncooked beans or rice. Bake tartlets for 10 minutes and remove foil and beans.
Fry onions and mushrooms until just tender and drain off juices.
In a small bowl, mix all the remaining ingredients, then season with salt and pepper to taste. Place mixture in tartlets and bake until just brown of top (10 to 15 minutes).
Arrange tartlets on a plate and serve with tomato salsa and sour cream.
TOMATO BASIL SALSA: Mix all ingredients together and let stand for two hours.