Warm Mushroom Goat Cheese Tarts

 Makes 24

Puff Pastry Rounds:
1/2 pound puff pastry, rolled 1/8-inch thick

Goat Cheese Mixture:
1/2 pound goat cheese, plain Montrachet-style
6 tablespoons grated Parmigiano-Reggiano
1/2 cup heavy cream or low-fat milk
Salt and pepper to taste

Wild Mushroom Ragout:
2 tablespoons butter or olive oil
1 pound
mixed mushroom (shiitake, oyster, crimini), lightly chopped
2 cloves garlic, minced
1/4 cup finely chopped parsley
Salt and pepper to taste

Start this recipe well in advance of serving, as all corn­ponents should be made ahead of time. Final assembly and brief cooking should be done just prior to serving.

 For the Puff Pastry Rounds:

 Preheat the oven to 350 degrees. Using a 1-1/2 inch round biscuit cutter, cut the puff pastry into rounds. Place the rounds on a parchment-lined sheet pan. Place another sheet of parchment paper on top of the puff pastry rounds. Place a second sheet pan on top of the parchment paper. Bake for 25 to 30 minutes. The baked rounds should be 1/4-inch thick, and crisp and flaky when snapped in half. Cool and store in a dry air­tight container.

For the Goat Cheese Mixture:

 Combine the goat cheese, Parmigiano-Reggiano and cream. Mix until just combined. Season to taste with salt and j)epper. Refrigerate until ready to assemble tarts.

For the Wild Mushroom Ragout:

Melt the butter (or heat the olive oil) in a sauté pan. Sauté the mushrooms until they give off their juices. Salt lightly and cook until juice concentrate. Stir in garlic and parsley and cook for 30 seconds. Season with salt and pepper to taste. Cool and refrigerate until ready to assemble tarts.

To Finish and Serve:
Spread each puff pastry round with 1 tablespoon of the goat cheese mixture. Press a tablespoon-sized portion of the mush­rooni ragout on top of the goat cheese. Place the rounds on a sheet pan and bake at 350 degrees until cheese melts, approxi­mately 5 minutes. Serve hot