Instructions: Preheat oven to 375 degrees. Place pastry on lightly floured surface. With floured 3 inch cutter, cut out rounds. Press rounds into tartlet tins; prick with fork. Bake until shells are firm and golden brown (15 to 20 minutes). Let cool in tins; set aside.

In large skillet over moderate heat, heat olive oil. Add garlic and shallots; saute
for 1 minute. Add mushrooms and pecans; cook until mushrooms are slightly soft (about 2 minutes). Stir in chives, basil, mint and 1/2 cup parsley. Remove from heat; fold in sour cream. Add salt and pepper.

Spoon warm filling into baked shells. Combine remaining 1 tablespoon parsley, lemon peel and parmesan; sprinkle over tartlets. Serve immediately.

Note: To toast nuts, spread on baking sheet and bake in 375-degree oven for 5 to 8 minutes or until brown.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.