Mushroom Crab Tart

Made this tart yesterday to take over to Dad's. I chopped mushrooms up really fine and they couldn't even tell mushrooms were in it. You know with my recipes, it's almost a given that you can add or take away ingredients. Have fun and use your favorite stuff.

1 Phyllo pastry sheet (can use pie dough also)

1 container of fresh mushrooms -chopped finely

4oz diced panchetta (can use bacon)

1 sm onion - chopped finely

1 tsp fresh grated garlic

1/2 tsp salt

1/2 tsp pepper

1/2 tsp sweet basil

1 package shredded cheese - I used an Italian blend

1/2 c sour cream

1 container (8oz) fresh crab -shredded 

1/2 c parmesan cheese


Lay out pastry sheet on parchment paper lined cookie sheet. Build up sides a little just to hold in filling. With a fork pierce pastry all over so it doesn't fluff up too much when baking. Put in oven to bake but take out when it just starts to brown. Set aside.

Saute garlic and onions in 1 teaspoon of olive oil. Once tender,  add the mushrooms and saute until all liquid is evaporated - about 8 minutes. Remove from the skillet and place in a bowl to cool. Meanwhile, preheat the oven to 350º. Cook the pancetta in a small saute pan over medium heat until golden and crisp, about 4 minutes. Remove the pancetta using a slotted spoon and add to the bowl with the mushrooms. Go through crab to make sure there are no shell pieces and add to mushroom bowl.
Add the shredded cheese and salt, pepper, basil and sour cream. Taste and add what you like - I  added a dash of Tony's Chacheres'. 

Transfer filling to waiting pastry and bake until pastry is golden brown and filling is warm! Sprinkle with Parmesan cheese. Using a pizza cutter I cut tart into appetizer sized squares, I even had about a cup leftover- I put it in a bowl and served it as a dip with crackers. 

Enjoy!