Mushroom Herb Tarts

Crème fraiche:

2 cups buttermilk
2 tablespoons heavy cream

Directions:

Mix buttermilk and heavy cream together and leave on counter overnight (6-8 hours). Transfer to refrigerator for 24 hours. Mixture will become thick and creamy and can be kept refrigerated for up to 1 week.

Tarts:

1 package puff pastry sheets
olive oil
1 red onion, diced
1 clove garlic, minced
1 12oz. package of gourmet mushrooms (anything but button mushrooms will do)
2 eggs lightly beaten
¾ cup crème fraiche
2 oz. grated pepper jack cheese
assorted herbs (parsley, chives, tarragon)

Directions:

With a circle form, cut out 12 circles of puff pastry that will fit a mini muffin tin. Set aside.

Sautee onion in olive oil until soft, then add minced garlic and mushrooms, sauté until soft and liquid has evaporated. Transfer to a bowl.

Add eggs, crème fraiche, cheese and herbs, reserving 2 tablespoons of herbs for garnish.

Spoon mixture into puff pastry lined tins and bake for 20 minutes at 375 degrees.