Ingredients:

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, chopped
  • 1 cup vegetable broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter, chilled and diced
  • 4-6 tablespoons cold water

Instructions:

  1. Heat olive oil in a skillet over medium heat. Sauté onion until translucent.
  2. Add garlic and mushrooms; cook until mushrooms are browned.
  3. Stir in thyme and rosemary, cooking until fragrant.
  4. Add vegetable broth and cream; simmer until thickened. Season with salt and pepper.
  5. In a mixing bowl, combine flour and salt.
  6. Cut in chilled butter until the mixture resembles coarse crumbs.
  7. Add cold water gradually until the dough forms. Wrap in plastic and chill for 20 minutes.
  8. Preheat oven to 400°F (200°C). Roll out the dough and cut into circles large enough to cover ramekins.
  9. Fill ramekins with the creamy filling; top with pastry circles.
  10. Place ramekins on a baking sheet. Cover with lids. Bake for 20-25 minutes or until pastry is golden brown.
  11. Let cool slightly before serving. Enjoy warm!