Mini Mushroom Tarts

Mini Mushroom Tarts

10 brown mushrooms
1 rectangular sheet of puff pastry
80g Philadelphia cream cheese
2 tbsp sour cream
50g asiago cheese
2 tbsp grated parmesan
2 eggs ( one beaten for the pastry and the other for the cheese)
salt
pepper
chives
2 cloves of garlic
parsley
2 tbsp olive oil

Preheat the oven to 190°C
Cut the pastry sheet in four rectangles; brush each of them with the beaten egg; fold the edges (1cm) and brush them with beaten egg. Use a knife to cut through the folded edges and corners. Prick the inside of the tarts shells with a fork and bake them about 10 minutes until golden brown. Remove from the oven and let cool slightly. In case the pastry puffed too much inside the shells press it down before it become cold
Turn down the oven to 175°.
In a bowl, beat together the cream cheese, sour cream, egg and grated parmesan. Season with salt and pepper.
Heat the olive oil with the garlic ( remove the garlic after the oil gets flavored) in a non stick pan and slightly fry the mushrooms. Add the chopped parsley and remove from the flame.
Pour the cheese mixture in each tart shell, add the mushrooms, some grated asiago, fresh ground pepper and bake for 15 minutes.