Savory Mushroom Tartlets
[Vegan]

To Make the Crust:

1. Beat vegan cream cheese, flour, and vegan butter together until smooth. Divide the dough and pat into two rounds, cover in plastic wrap and chill for at least 1 hour.

To Make the Filling:

1. Add the mushrooms to the bowl of a food processor and pulse until finely minced and transfer to a large skillet. Add the butter to the skillet and cook over medium-high heat, until the mushrooms give off some of their liquid.
2. Add the onion to the food processor and pulse until finely minced. Add onions to the mushroom mixture. Cook until the onions have cooked and softened, about 5-7 minutes.
3. Stir in the sour cream, salt, thyme, and flour.
4. Cook for about a minute until thickened and remove from heat to cool.

To Assemble the Tarts:

1. Meanwhile, roll out the dough and cut into 2 3/4-inch circles and press into a mini muffin pan.
2. Fill the pastry cups with 1 teaspoon of mushroom filling. Bake at 450°F for 12-14 minutes or until the crust is a light golden brown. Serve.