Mushroom Crab Tart

Lay out the pastry sheet on a parchment-paper-lined cookie sheet. Build up the sides a little just to hold in the filling. With a fork, pierce pastry all over so it doesn’t fluff up too much when baking. Put in the oven to bake but take it 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 the crab to make sure there are no shell pieces and add to the 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 Chachere’s seasoning.

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