Mushroom Tartlets

You can put anything on puff pastry and I will eat it.

Ingredients
1 puff pastry sheet, thawed
1 clove garlic, minced
2 T. onion, chopped
2 T. butter
4 oz. portobello mushrooms, finely chopped
4 oz. button mushrooms, finely chopped
1/2 tsp. dried thyme
1 C. heavy cream
3 T. fresh parsley, chopped
Salt and pepper, to taste
Parmesan cheese

Instructions

1. Heat the oven to 400°F.
2. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 6 rectangles, making 18 in all. Place the pastry rectangles onto a baking sheet.
3. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split the pastries into 2 layers, making 36 in all.
4. Heat the butter in a 10-inch skillet over medium heat. Add the garlic, onions, mushrooms and cook until tender and the liquid is evaporated. Stir in the thyme and parsley.
5. Place pastry layers onto a baking sheet. Divide the mushrooms mixture among the pastry layers. Top with the Parmesan cheese. Bake for 5 minutes or until cheese is melted.